Yes, you read right. Cap’n Crunch. As in the cereal. I’m just going to post the picture and the recipe and let you know it was really good. It would’ve been better if I hadn’t cooked the tuna a little too much as a result of trying to do 10 things at once while cooking dinner.
1/4 c mayonnaise
1 T yellow mustard (I used wasabi powder instead)
2 c regular Cap’n Crunch (yes, he said Cap’n Crunch)
2 T oil
1 lb fresh tuna, cut into long rectangular blocks
Kosher salt & freshly ground pepper
1/2 c finely decided green onions
Mix the mayo & mustard together. Set aside.
Put the cereal in a large zipper top plastic bag and crush the hell out of it. You want it like dust. Spread the crushed cereal on a large plate. (Note: this made a LOT of “breading.” I suggest only 1 c of cereal.)
Lightly oil the tuna, season it with salt & papper, then press down into the cereal, making sure it’s covered well on all sides.
Heat a nonstick pan really well first and then add a tablespoon of oil. When it starts to smoke, add the tuna and sear it quickly on all sides until lightly browned. If the pan is hot enough, you need probably no more than about 15 seconds a side.
Remove and carefully slice into 1/2″ pieces.
To serve, spread the mayo mix on a plate, top with the sliced tuna and drizzle the Sriracha around it. Sprinkle with green onions. Make sure you have some of everything in each bite.
Note (again): We had this for dinner instead of an apperizer so I served it on a bed of lettuce. I also added some milk to the mayo mixture to thin it out and use as a dressing instead of a dip. I left out the green onions and Sriracha and drizzled everything with sesame oil instead.