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Has anyone tried seared tuna coated in Captain Crunch?

I was watching the Today show a couple of weeks ago whne "Sam the cooking guy" made a seared tuna coated in Captain Crunch. Cruchy on the outside and raw on the inside. We're assigned appetizers for a prgressive dinner and this sounds like somethin I can make just before everyone arrives. I would serve it w/two different sauces, one would be the spicy sauce of spicy tuna fame, and the other something a little sweeter. Has anyone tried it?

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    1. I know many chefs who use corn flakes, or a super-secret ingredient, sugar frosted corn flakes, as a breading. Don't knock it til you try it!

      1. re: coll

        corn flakes are different - they're not nearly as sweet as Cap'n Crunch. i'd be skeptical of the Frosted Flakes, though - that's too sugary for me.

        BTW, i understand the theoretical appeal of using these sweet cereals with chicken - after all, there's honey-dipped fried chicken. i personally just don't like really sweet food for the most part anyway, and definitely not as a seafood preparation.

        but hey, to each his/her own.

        1. re: goodhealthgourmet

          Like I said, I do know chefs that use the sugar coated frosted flakes and you'd never figure it out. Haven't had any of these cereals in probably 45 years so not sure of comparative sweetness levels, just know that as a coating it was GGGGRRRREAT! (Is Tony the Tiger still around?)

          1. re: coll

            Agree, I have used corn flakes on tuna, not captain crunch and used corn flakes on grouper too. Not bad. I don't like the sweet, but you never know.

          2. Though I realize I'm in the minority here, I saw this topic when it had zero responses and thought, "Hey! That's interesting!" But I don't sear tuna. I usually prefer my tuna as sushi.

            That said, I wouldn't dismiss Cap'n Crunch out of hand as an addition to, say, a spicy tuna roll. If the straight cereal is too sweet, why not 50/50 with tempura crunch? Or 50/50 with panko? I have half a mind to buy a box, crush a handful and bring it in a baggie to one of my favorite local sushi places to see if, literally, they'll roll with it. Bet it would be a fun experiment and a tasty one at that!

            1. re: kattyeyes

              "why not 50/50 with tempura crunch? Or 50/50 with panko?"

              I do this with chicken to make a version of Planet Hollywood Captain Crunch Chicken. The recipe uses Captain Crunch and corn flakes but I think panko works better. Not too sweet and why wouldn't it work for tuna. Sweet Asain chilli sauce is used a lot with tuna in many fusion restaurants and it's pretty sweet.

              1. re: scubadoo97

                scubadoo, I look forward to giving that a try. Aye aye, Cap'n! ;)

            2. i'm with HaagenDazs. i love tuna. and i used to love Cap'n Crunch as a child. but i'd never want to eat them together. please don't ruin a perfectly good piece of tuna by coating it with cloyingly sweet kids' cereal.

              8 Replies
              1. re: goodhealthgourmet

                Unless you start with horribly inferior tuna to begin with... ;-)

                1. re: goodhealthgourmet

                  I hated CC as a kid -there are some strange flavors in there along with the sweet. But it was my kid brother's favorite so guess what I ate.

                  Could not begin to imagine as a crust on anything. Why not use another, more flavorable novelty crust like crushed wasabi peas.

                  1. re: alwayscooking

                    "Why not use another, more flavorable novelty crust like crushed wasabi peas"
                    ~~~~~
                    funny you should say that. i've used them as a crust on fish with delicious results. totally opposite flavor profile to Cap'n Crunch, though. spicy & salty vs. sweet and, well...sweet :)

                    1. re: goodhealthgourmet

                      I've done this with wasabi peas on Ahi - the peas were culled from a snack mix that was in my pantry and I zapped them in the magic bullet. It wasn't ideal, but it gave it a 'different' flavor. I must not be a wasabi fan- tastes like chemical and mold to me. My husband didn't care for it either but my nephew went wild over it.

                      1. re: Boccone Dolce

                        i wonder if the peas might have picked up some residual flavor and/or aroma from the other items in the snack mix...?

                        flavor & ingredients vary widely among brands of wasabi peas. many are made with wheat flour, which i can't eat, and/or artificial coloring, which i choose to not eat...doesn't leave me with many options. the only ones i buy are Whole Foods house brand (not 365) in a small plastic tub. no wheat flour, nothing artificial, and they have a serious, sinus-clearing, horseradish/wasabi kick.

                        oh, and re: your sushi with "crunchies," if that's what the restaurant calls them, then the likelihood is about 99.9% that they're the standard fried tempura bits most sushi places use. if they were Rice Krispies (or another puffed rice cereal) they'd probably be listed on the menu as "puffed rice."

                        1. re: goodhealthgourmet

                          I would venture to bet that this is the case. Picking out select items from a pre-bagged snack mix is probably not going to lead to a nice end product. As for the "chemical and mold" comment, well wasabi powder, especially the kind that is used in coating snack mix pieces, is probably not related to real wasabi. It has binders and other ingredients (usually not wasabi) to create a wasabi-like flavor.

                          1. re: HaagenDazs

                            Very little 'wasabi' is wasabi - especially in a snack mix - since it can be expensive. It's all horseradish.

                          2. re: goodhealthgourmet

                            Wasabi is not something I enjoy- it always tastes like that to me. I've not had it fresh, only in the tube or when we visit "Japan" at Epcot. I often think I'm missing out on something wonderful, but I can't help it, I've tried it often and...no likey!

                            I just checked the menu- one roll is described as 'puffed brown rice outside' and one says crunchies (can't remember which roll was ordered)- but I'll report back next time I go-they look just like RK!

                  2. Searing something with that much sugar runs the hazard of getting seared tuna with carbon crust.

                    1. That sounds disgusting. I don't like Captain Crunch anyway, but I just don't see how that super-sweet cereal would add anything to a nice piece of tuna.

                      1. I have made a recipe from the Food Network for chicken fingers with a breading made from Rice Krispies, if I recall, and Cap'n Crunch. That was pretty good. But I think the sweetness of the Cap'n Crunch worked better with chicken than it would with tuna.

                        3 Replies
                        1. re: NYCkaren

                          there's a sushi roll at our favorite place that is covered in rice krispies - it's not one I'd order again but we tried it- I believe it was tuna, white fish, and I'm forgetting the rest but it's topped with what they call 'crunchies' - it's not terrible, but not at all a sweet cereal in tiny doses on a roll...

                          1. re: Boccone Dolce

                            Aren't the "crunchies" tempura crunch (not actual Rice Krispies)? I'm a big fan of tempura crunch. :)

                            1. re: kattyeyes

                              ooooh that's got me curious. I was certain they were RK- they are all uniform in size, that pale white color too. Now we need to go back so I can investigate further!