Tuna Steaks Archives | Coleson Foods, Inc.

Ahi Tuna Steaks with Snap Peas, Mushrooms and Sesame Seeds

Ahi Tuna Steaks with Snap Peas, Mushrooms and Sesame Seeds

Course

Servings

People

Ingredients

1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
1/2 c Crimini Mushrooms sliced
½ c Red Onions diced
1 Tbsp garlic minced
1 Tbsp Fresh Ginger minced
2 Tbsp Canola oil
¼ c Chicken Broth
2 Tbsp Soy Sauce
1 c Sugar Snap Peas
1 tsp Sesame Oil
1 Tbsp Sesame Seeds mixed black and white, toasted
1 c Mung Bean Sprouts
Salt and Pepper to taste

Course

Servings

People

Ingredients

1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
1/2 c Crimini Mushrooms sliced
½ c Red Onions diced
1 Tbsp garlic minced
1 Tbsp Fresh Ginger minced
2 Tbsp Canola oil
¼ c Chicken Broth
2 Tbsp Soy Sauce
1 c Sugar Snap Peas
1 tsp Sesame Oil
1 Tbsp Sesame Seeds mixed black and white, toasted
1 c Mung Bean Sprouts
Salt and Pepper to taste

Instructions

Season tuna with salt and pepper; sear in a hot pan, set aside.
Saute the mushrooms in canola oil until al dente; add the onion and cook until clear.
Add garlic and ginger; cook, but don't brown.
Add broth, soy sauce, sesame oil, and sugar snap peas; simmer until peas are bright green, but still crisp.
Place the sprouts on a platter, top with seared tuna, and cover with snap peas.
Sprinkle with sesame seeds.

Charred Rare Ahi Tuna Steak Cucumber Spinach Salad

Charred Rare Ahi Tuna Steak Cucumber Spinach Salad

Course

Servings

People

Ingredients

1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
½ c Cucumber seeded, peeled & diced
¼ c Yellow Bell Pepper diced
¼T c omato diced
¼ c Red Onion diced
¼ c Anaheim Pepper diced
2 Tbsp Key Lime Juice
2 Tbsp olive oil
2 Tbsp Parsley chopped
2 c Spinach Leaves
Salt and Pepper

Course

Servings

People

Ingredients

1 pkg Coleson’s Catch Ahi Tuna Fillets thawed
½ c Cucumber seeded, peeled & diced
¼ c Yellow Bell Pepper diced
¼T c omato diced
¼ c Red Onion diced
¼ c Anaheim Pepper diced
2 Tbsp Key Lime Juice
2 Tbsp olive oil
2 Tbsp Parsley chopped
2 c Spinach Leaves
Salt and Pepper

Instructions

Season the tuna with salt and pepper.
Sear over an open flame or in a hot pan making sure it is rare.
Combine the other ingredients except spinach.
Dice the tuna and toss with cucumber mixture.
Chill for 1 hour.
Check seasoning; toss with spinach.

Tuna Steaks with Chopped Peaches and Tarragon

Tuna Steaks with Chopped Peaches and Tarragon

Course

Servings

People

Ingredients

1 pkg Coleson’s Catch Tuna Steaks
1½ c Peaches room temperature diced
½ c red cherries pitted diced room temperature
1 Tbsp Tarragon chopped
2 Tsp Lime Juice
3 tbsp Honey
6 leaves Butter Lettuce
lime wedges to garnish
Salt and Pepper
Splash Sesame Oil

Course

Servings

People

Ingredients

1 pkg Coleson’s Catch Tuna Steaks
1½ c Peaches room temperature diced
½ c red cherries pitted diced room temperature
1 Tbsp Tarragon chopped
2 Tsp Lime Juice
3 tbsp Honey
6 leaves Butter Lettuce
lime wedges to garnish
Salt and Pepper
Splash Sesame Oil

Instructions

Blend the lime juice and honey. In a bowl, toss all ingredients except tuna.
Season the tuna with salt and pepper, rub with sesame oil.
Cook over an open flame or pan sear. Cook to a rare to medium temp.
Place 3 lettuce leaves on 2 plates, place the tuna on top and garnish with peaches—it can be in a sprinkle or a diagonal strip across the plate.
Garnish with lime wedges.

Tuna Steaks with Curried Eggplant

Tuna Steaks with Curried Eggplant

Course

Servings

People

Ingredients

1 pkg Coleson's Catch Tuna Steak thawed
⅓ c Oil
½ c Onion diced
2 c Eggplant diced, tossed with salt and pepper
1 Garlic chopped
1 Tbsp Ginger grated
1 Tbsp Curry Powder
1 Tbsp Basil chopped (Thai if available)
½ c Tomatoes diced
½ c Chicken Stock

Course

Servings

People

Ingredients

1 pkg Coleson's Catch Tuna Steak thawed
⅓ c Oil
½ c Onion diced
2 c Eggplant diced, tossed with salt and pepper
1 Garlic chopped
1 Tbsp Ginger grated
1 Tbsp Curry Powder
1 Tbsp Basil chopped (Thai if available)
½ c Tomatoes diced
½ c Chicken Stock

Instructions

In a large sauté pan, sauté the onion in oil until golden—it seems like a lot of oil but the eggplant will absorb it.
Add the eggplant and sauté until brown, add more oil if it needs it—some eggplant absorb more than others.
Add the garlic, ginger, and curry powder and cook, stirring until heated through but not brown.
Add the basil, tomatoes, and chicken stock. Simmer and let flavors blend adding more stock if needed—it may have a loose sauce texture.
Adjust seasonings.
Sink the tuna steaks into the eggplant and simmer until cooked to medium.
Do not overcook. Tuna is best cooked rare to medium; anything more and it is tough.

Recipe Notes

Serve with grain and a salad.

Tuna Steaks with Pineapple and Apricots

Tuna Steaks with Pineapple and Apricots

Course

Servings

People

Ingredients

1 pkg Coleson’s Catch Tuna Steaks thawed
½ c Pineapple Juice
2 tbsp Shallots minced
1 tbsp Ginger grated
2 tbsp Lime Juice
½ c Pineapple diced
½ c Apricot diced
1 tbsp Mint chopped
2 c Fancy Greens or Spinach
Salt and Pepper

Course

Servings

People

Ingredients

1 pkg Coleson’s Catch Tuna Steaks thawed
½ c Pineapple Juice
2 tbsp Shallots minced
1 tbsp Ginger grated
2 tbsp Lime Juice
½ c Pineapple diced
½ c Apricot diced
1 tbsp Mint chopped
2 c Fancy Greens or Spinach
Salt and Pepper

Instructions

Simmer the shallots and ginger in pineapple juice until tender.
Add lime juice, diced pineapple and mint; simmer until heated through.
Add the apricot, stir, cover and turn off heat.
Cook the seasoned tuna over an open flame or sear in a hot pan to get a nice crust.
Place the tuna on a bed of greens and top with the hot fruit mixture.