Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Tuna Satay with Peanut Sauce

Yellowfin Tuna

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Tuna Satay with Peanut Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • 1/2 c Onion halved and sliced
  • 1/2 c Red Bell Pepper halved and sliced
  • 2/3 c Chicken Broth
  • 1/3 c Onion diced
  • Skewers
  • 3 Tbsp Chunky Peanut Butter
  • 1/2 tsp crushed red chili flakes
  • 1 tsp Lemon Juice
  • 1/4 tsp Black Pepper
  • 3 Tbsp Peanuts chopped
  • 1 Tbsp Parsley chopped

Instructions

  • Cut tuna into one-inch squares and put them on the skewers; put in fridge.
  • In a medium-sized pan, saute the sliced onions and bell peppers al dente; set aside.
  • In a small saucepan, saute the diced onion until clear, then add chicken broth.
  • When it comes to a boil, add the peanut butter and crushed chili; whisk smooth.
  • When it comes to another boil, add lemon and pepper; simmer 2 minutes.
  • To cook the tuna: char rare over an open flame, saute, or broil - whichever way you choose, just don't overcook it.

Notes

To serve, lay the cooked tuna on a bed of rice or bulgur wheat, pour the sauce over the tuna, then sprinkle with bell pepper and chopped peanuts, finishing with parsley.

Tuna with Gingered Baby Carrots

Yellowfin Tuna

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Tuna with Gingered Baby Carrots

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Tuna
  • 2/3 c Baby Carrots
  • 2 Tbsp grated fresh ginger
  • 1/2 c diced yellow onion
  • 1/3 c Chicken Broth
  • A pat of butter
  • Salt and Pepper

Instructions

  • Sauté the onions in butter until translucent. Add ginger, chicken broth and carrots.
  • Cook until the carrots are tender.
  • Cook the tuna, in any method desired, to rare.
  • Top the fish steak with carrot mixture.

Notes

Serving Suggestions: Garnish with chopped parsley or scallion.
Additional Comments: Can be served hot or cold. If you plan to serve it cold, the order in which things are done doesn't matter. If you are a curry fan a pinch of curry is nice added with the broth and carrots.

Tuna with Baby Squash and Squash Blossoms

Yellowfin Tuna

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Tuna with Baby Squash and Squash Blossoms

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Ahi Tuna
  • 4-6 pcs Mixed Baby Squash with Blossoms
  • 1/2 c yellow onions Diced
  • 1/2 c Tomatoes Diced
  • 1 Tbsp garlic Minced
  • 2 Tbsp chopped fresh basil
  • 1/4 c Chicken Broth
  • olive oil
  • Parmesan cheese
  • Salt and Pepper

Instructions

  • Sauté the onions in oil until translucent.
  • Sauté garlic briefly, do not brown.
  • Add chicken broth, basil and squash, cover.
  • Cook until the squash is al dente.
  • Add tomatoes and warm through. Adjust seasoning.
  • Cook tuna in any method desired, to medium rare.
  • Top tuna with sauté mixture and sprinkle with Parmesan.

Notes

Serving Suggestions: Serve while warm.
Additional Comments: Depending what you can find at your market or grow, this is fine without the blossoms. Ideally, use the baby squash with the blossom attached.

Tuna Steaks with Curried Peanut Sauce

Yellowfin Tuna
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Tuna Steaks with Curried Peanut Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • 1/2 c Yellow Onion diced 
  • 1 tsp Curry Powder
  • 1/2 tsp Fresh Ginger grated
  • 1 Tbsp Butter
  • 2/3 c Chicken Broth
  • 1/4 c Chunky Peanut Butter
  • 1/4 c Coconut Flakes
  • Salt and Pepper

Instructions

  • In a medium sauce pan sauté the onion in butter until clear.
  • Add curry powder and ginger.
  • Sauté but don't brown.
  • Add chicken broth and bring to a boil.
  • Add the peanut butter and coconut flakes.
  • Whisk until smooth. 
  • Season the tuna with salt and pepper and sear in a hot sauté pan - cook it rare! 

Notes

Serve the Tuna, the Curried Peanut Sauce with rice, bulgur or couscous and a fresh vegetable or salad on the side.

Tuna with Wilted Watercress and Roasted Red Bell Peppers

Yellowfin Tuna

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Tuna with Wilted Watercress and Roasted Red Bell Peppers

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Ahi Tuna
  • Salt and Pepper
  • 2 Tbsp Canola oil
  • 2 c Watercress washed
  • 1 Red Bell Pepper
  • 1 Tbsp Shallots chopped
  • 1 Tbsp balsamic vinegar
  • 1/4 c Chicken Broth
  • 2 Tbsp olive oil

Instructions

  • Rub the bell pepper with olive oil and bake at 400 degrees F. until brown.
  • Place the charred bell peppers in a zip lock bag to steam.
  • Season the tuna with salt and pepper.
  • In a sauté pan, heat canola oil.
  • Sear the tuna to medium rare. Set aside.
  • Peel and seed the bell pepper, cut into strips.
  • Sauté the shallots until clear and add chicken broth, balsamic vinegar and olive oil, bring to a boil.
  • Place watercress and bell pepper in a bowl and toss with hot liquid.
  • Place under or over tuna.

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