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.

Guacamole

Coleson's Catch - Cropped
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Guacamole

Course Side Dish
Servings 2 People

Ingredients

  • 2 Avocado ripe
  • 2 Tbsp Red Onion finely diced
  • 1 tsp Hot Pepper of your liking such as jalapeno
  • 1 Tbsp Cilantro chopped
  • 1 Tbsp Lime Juice
  • 1 tsp white vinegar
  • Salt and Pepper

Instructions

  • Cut the avocados in half lengthwise all the way around the pit, twist the halves apart, and remove the pit.
  • Using a paring knife, slice a small grid pattern in the flesh (being careful not to cut through the skin), and remove the pulp with a soup spoon.
  • Place in a bowl and use a fork to mash half of it; leave the rest as a dice.
  • Mix in the other items and chill for an hour.

Tuna with Fuyu Persimmon and Ginger

Yellowfin Tuna

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Tuna With Fuyu Persimmon And Ginger

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Yellowfin/Ahi Tuna
  • 1 Tbsp Butter
  • 1 tsp fresh grated ginger or 1/8powdered ginger
  • 1/2 c Onion diced
  • 2 Fuyu persimmons
  • Splash of water or chicken broth
  • Salt and Pepper

Instructions

  • Remove the green top of the persimmons and cut in half lengthwise, then cut in 1/4 inch half circles starting at the top.
  • In a medium saute pan, melt the butter and cook the onions until tender; remove from pan.
  • Place the fruit flat side down in the pan--don't just toss them in.
  • Cook on one side until they start to color.
  • Add the onions, ginger, liquid, salt, and pepper.
  • Toss lightly, let simmer for 30 seconds, and it's ready.
  • Cook the tuna any style--open flame is best, pan seared second.

Notes

Tuna must be served medium rare. Pour the fruit over the top. Would be great with lentils and any grain.

Tuna with Poppy Seeds, Yogurt and Hard Boiled Eggs

Yellowfin Tuna

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Tuna with Poppy Seeds, Yogurt and Hard Boiled Eggs

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Ahi Tuna
  • 1+ Tbsp Poppy Seeds
  • 1/2 c Yogurt 
  • 2 Tbsp Red Onion minced
  • 1/4 c Cucumber diced
  • 1 pc Hardboiled Egg grated
  • 1 tsp. Dill chopped (fresh, if possible)
  • Salt and Pepper to taste 

Instructions

  • Mix the ingredients from the yogurt down the list, set aside.
  • Salt and pepper the tuna steaks.
  • Press the poppy seeds onto the tuna steaks, coating them well.
  • Pan sear the Tuna Steaks in hot oil, cooking them rare.
  • Top with sauce.

Notes

Serving Suggestions: Sides: Bulgur, rice, couscous or quinoa. Additional Comments: I like to use plain, non-fat Greek yogurt.

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.

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