Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 cup regular cap’n crunch
- 1 pound fresh tuna, ideally cut in 2 long rectangular blocks
- 5 pound green onions, finely diced
Preparation
Baking Directions:
• Mix mayo and mustard — set aside.
• Put the cereal in a large plastic zip bag and crush it really well, you want it like dust • Lightly oil the tuna, season it with salt and pepper, then press down into the cereal, making sure it’s covered on all sides.
• Heat a nonstick pan really well first and then add about a tablespoon of oil.
• When it just starts to smoke, add the tuna and sear quickly on all sides until lightly browned — if it’s hot enough, probably no more than about 15 seconds a side.
• Remove and slice into 1/2-inch pieces.
• I serve it by spreading the mayo mix on a plate, topping that with the sliced tuna and drizzling a bit of the chili paste around it.
• Top with green onions and make sure you get some of everything in each bite.
