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 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 Cantaloupe and Port Spinach Salad

Yellowfin Tuna
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Tuna Steaks with Cantaloupe and Port Spinach Salad

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Ahi Tuna
  • 2 c Cantaloupe diced
  • 1 c Port Wine
  • 1/4 c Dried Apricot diced
  • 1/4 c Golden Raisins
  • 1 Tbsp Mint chopped
  • Salt and Pepper
  • 1/4 c Pistachios chopped
  • 2 c Baby Spinach Leaves

Instructions

  • One day before, marinate the cantaloupe, dried fruit and mint in the port with a pinch of salt and a bit more than a pinch of pepper. Refrigerate.

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.

Tuna with Cherries and Apricot

Yellowfin Tuna

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Tuna with Cherries and Apricot

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Ahi Tuna
  • Salt and Pepper
  • Canola oil
  • 2/3 c Cherries diced
  • 2/3 c Apricots diced
  • 1/2 c Port Wine
  • 1/4 tsp Black Pepper

Instructions

  • Bring the port and pepper to a boil.
  • Have the fruit in a container with a tight lid and pour the hot port over the fruit.
  • Shake gently to cover all the fruit.
  • Season the tuna with salt and pepper and sear in hot oil until medium rare.
  • Pour fruit over tuna.

Notes

Serve with rice or couscous.

Ahi Tuna with Watermelon, Red Wine Vinegar and Black Pepper

Yellowfin Tuna

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Ahi Tuna with Watermelon, Red Wine Vinegar and Black Pepper

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Ahi Tuna
  • 1 cup Watermelon Diced
  • 2 Tbsp Red Onion diced 
  • 2 Tbsp Green Onion sliced
  • 2 Tbsp red wine vinegar
  • 1/2 tsp Tellicherry Black Pepper
  • 1/4 tsp Salt

Instructions

  • Toss the non-fish ingredients in a bowl.
  • Cook the tuna any style - I like char rare.
  • Top with the melon mixture.

Notes

Serve with a nice salad, such as spinach.

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