Cap 'N Crunch Seared Tuna
- 2 cups regular Cap'n Crunch
- 1 pound sushi grade tuna, in 2 rectangular blocks
- Peanut oil
- Kosher salt
- 1/4 cup Kewpie Japanese mayonnaise (or 1⁄4 cup regular mayo & 1⁄2 teaspoon yellow mustard, combined)
- Sriracha to taste
- Green onions, chopped fine
1) If not using Kewpie mayo, mix mayo and mustard – set aside. Crush the Cap'n in a plastic bag until very fine and put on a plate.
2) Lightly oil all sides of tuna, season with salt and press down into the Cap'n making sure it's covered well on all sides.
3) Heat a non-stick pan really well then add a couple tablespoons of oil.
4) Add the tuna and sear quickly on all sides until golden brown (depending on hot your pan is, maybe 5-10 seconds a side) and remove.
5) Put a large dollop of the mayo on side of the serving plate, then spread out with the back of a spoon – then drizzle Sriracha over mayo.
6) Slice tuna into 1/2 inch pieces and place on the mayo and top with green onions. Just be sure to get some of everything in each bite.
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