Courtesy of "Sam the Cooking Guy" and serves 4-6 as an appetizer.


  • 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.

Cap 'N Crunch Seared Tuna - Home & Family

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