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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!

    4 Replies
    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!

          3 Replies
          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!

                        2. I saw that too and I like Captain Crunch. I thought about trying it on some chicken breast, but adding some other spices to the cereal mix, like a cayenne or something to bring the sweetness down a bit. I think if you had a spicy sauce to serve it with it would be good. Experiment with it before you go for the tuna.

                          1. It sounds a bit nasty to me. I didn't see the broadcast but, in this case, I'm guessing it was a dumbed-down recipe, geared to folks who might not ordinarily eat a nearly-raw, seared tuna dish. Doesn't seem like something that a chowhound would enjoy. I'd much sooner mix up some panko crumbs with a little salt and lots of freshly-cracked pepper and some toasted sesame seeds and use that for the coating - something that won't overpower the taste of the tuna and that will be complimented by your two sauces.

                            1. I agree with the posters who think this particular cereal is too sweet for tuna. I'd suggest you look around your supermarket cereal and cracker aisles for alternatives that appeal to you. On Jacques Pepin's PBS show, he dips sole fillets in beaten egg, then coats them with canned french fried onions that have been whirled in the food processor before sauteeing in butter. This was discussed on another thread - some people thought this coating was too salty and recommended adding plain bread crumbls. I have yet to try the dish but I think that Trader Joe's brand of canned fried onions taste better than the supermarket brand (Durkee? French?)

                              1. I don't know about the captain crunch part, though agree w/ others that it doesn't sound like a good addition. Personally, I like seared ahi served immediately but don't like it if it's been held at all, if you're planning to make it before everyone arrives.

                                1. Yuck! Why do this to a good piece of fish?

                                  1 Reply
                                  1. re: pikawicca

                                    I can see a corn flake fine ground as a thin crust but not the sweetness with other spices like many have said. I like just a like crust but not captain crunch.

                                  2. jnk, here's a link to the show you mentioned, complete with recipe:
                                    http://www.hostessblog.com/2009/02/co...

                                    1. Well, against most posters advice, I tried the recipe last night. It wasn't disgusting, cloyingly sweet, burnt or outstanding, it was raw tuna with a somewhat sweet crunchy crust around it. My 14 yr old was somewhat disappointed that it wasn't sweet(er) and my wife's opinion was that it wasn't different tasting enough for the effort, To those who poo-poo'd the idea, just remember that someone at some point looked at a lobster and thought it would taste good. You just don't know until you try it.

                                      14 Replies
                                      1. re: jnk

                                        Yeah but the first person to try lobster didn't coat it in a preservative laden, sugary kid's cereal.

                                        1. re: jnk

                                          jnk--how funny a teenager didn't find it sweet enough! Glad you tried it even if it didn't turn out as tasty as you anticipated. I still want to see how the Cap'n goes in a spicy tuna roll and will definitely give the Cap'n & panko crust a try (a la scubadoo's Planet Hollywood riff). Thanks for sharing this idea!

                                          1. re: kattyeyes

                                            kattyeyes-the coating on the tuna was VERY thin. you could still see the tuna through it, so there was just a hint of flavor from it. It still went very well with the spicy sauce and should make a good tasting roll. Good luck.

                                          2. re: jnk

                                            Do you think it would have made a difference if you had mixed some other seasonings in with the cereal? Or maybe some herbs? I want to try it, but not a big tuna fan. Think it would work on pork or chicken? I am glad you went ahead and did it.

                                            1. re: danhole

                                              danhole, i think the sweetness probably pairs better with poultry than with fish (i don't know about the pork). as i said somewhere up-thread, the sweetness factor makes me think of honey-dipped fried chicken.

                                              1. re: goodhealthgourmet

                                                GHG,

                                                Why yes you did mention the honey battered chicken. I was thinking pork because sometimes when I make a pork roast I use a sweet & spicy glaze for it. It might work well on a tenderloin, if I could figure out the temperature setting so it wouldn't burn. Don't want to serve that raw!

                                                Whenever I use any breading, even the fried onions on the chicken breasts, a la Jacques, I always add some spices to it. I think it's a compulsion of mine. Just can't leave well enough alone. Of course I mix and bit in and taste first before I ruin a meal, but I just HAVE to experiment!

                                                Dani

                                              2. re: danhole

                                                Dani, here's a link to the Planet Hollywood recipe referred to upthread:
                                                http://www.cdkitchen.com/recipes/recs...

                                                I'm going to try it just as scubadoo suggested--with Cap'n Crunch and panko. Sounds good!

                                                1. re: kattyeyes

                                                  Thanks Katty! That sounds good, especially using the panko!

                                                  Dani

                                                  1. re: kattyeyes

                                                    Kattyeyes, when doing the Planet Hollywood chicken I fry the chicken tenders in oil but would not do this for the tuna. This is what I do with tuna often. Tuna needs to be very cold. I use mayo to get the coating to stick and then quickly sear on all sides to get color. Disclaimer, I have not done a Captin Crunch tuna but just didn't think there would be a problem with it. What I usually use for a coating is a wasabi mayo then roll in panko and sear. Sliced and served with rice and salad. I like to add a little layer of the wasabi mayo in the rice stack and top with homemade pickled ginger.

                                                     
                                                    1. re: scubadoo97

                                                      Scubadoo, your tuna looks and sounds delicious. Homemade pickled ginger is impressive, too.

                                                      We just finished the CC chicken tenders for dinner--2:1 CC to panko with Sriracha mayo for dipping. Soooooooooooooooo good!

                                                      jnl: Have you considered making chicken tenders instead of tuna for your progressive dinner? I think they'd be a hit!

                                                      Thanks again for posting this thread. And thanks for giving me the opportunity to have CC for breakfast and possibly in my spicy tuna this weekend. ;)

                                                2. re: jnk

                                                  I agree with you, i would never say "never"!

                                                  I'm a bit disappointed it wasn't outstanding because I am a big lover in strange food/taste combo's - and I would have loved for it to be amazing!

                                                  I still may try it though, ...maybe come up with a good sauce for it.

                                                  1. re: NellyNel

                                                    The potential is there for a great flavor. The problem is the sugar in the cereal and crisping it up. If you get a thicker coating (mine hardly covered the Tuna, you could still see through it) the more pronounced the flavor would have been, but the more difficult it would have been to get a crisp outside with the cool sushi inside. The japanese mayo w/sriracha was delicious, and the addition of some tobiko would have been even better. Good luck and keep us posted as to how yours comes out.

                                                    1. re: jnk

                                                      "If you get a thicker coating (mine hardly covered the Tuna, you could still see through it) the more pronounced the flavor would have been, but the more difficult it would have been to get a crisp outside with the cool sushi inside"

                                                      jnk, you could put the tuna in the freezer to firm up and get really cold before coating and frying. This way the center is still cold and raw with a well coated crunchy outside.

                                                3. Seared tuna coated in Captain Crunch... Makes me think of vanilla Maguro (tuna) ripple ice cream.

                                                  1 Reply
                                                  1. re: Demented

                                                    Well, don't forget your Boone's Farm Strawberry Hill Magic Shell on top, then!