Name: Tuna Steak with Snow Peas and Water Chestnuts
Total time: 2 min
Yield: 2 People
Ingredients: 1 pkg Coleson’s Catch Tuna Steaks (thawed); 2 tsp Canola oil; 1 tsp garlic (chopped); 1 tsp Ginger (grated); ½ c Chicken Broth; ½ c Carrots (cut into matchstick size strips); ½ c Green Onion (sliced); 20 Snow Peas (trimmed); ¼ c Water Chestnuts (sliced); 2 tbsp Soy Sauce; 1 tsp Sesame Oil; Salt & Pepper

Tuna Steak with Snow Peas and Water Chestnuts

Course

Main Dish

Cook Time

2 minutes

Servings

People

Ingredients

1 pkg Coleson’s Catch Tuna Steaks thawed
2 tsp Canola oil
1 tsp garlic chopped
1 tsp Ginger grated
½ c Chicken Broth
½ c Carrots cut into matchstick size strips
½ c Green Onion sliced
20 Snow Peas trimmed
¼ c Water Chestnuts sliced
2 tbsp Soy Sauce
1 tsp Sesame Oil
Salt & Pepper

Course

Main Dish

Cook Time

2 minutes

Servings

People

Ingredients

1 pkg Coleson’s Catch Tuna Steaks thawed
2 tsp Canola oil
1 tsp garlic chopped
1 tsp Ginger grated
½ c Chicken Broth
½ c Carrots cut into matchstick size strips
½ c Green Onion sliced
20 Snow Peas trimmed
¼ c Water Chestnuts sliced
2 tbsp Soy Sauce
1 tsp Sesame Oil
Salt & Pepper

Instructions

Season the tuna with salt and pepper. Sear in the canola oil for 1 minute on each side and set aside.
Sauté the garlic and ginger for 1 minute then add all the other ingredients. Simmer until the carrots are tender.
Top the tuna with the vegetables.

Mozzarella with Basil

Course

Appetizer

Servings

People

Ingredients

Course

Appetizer

Servings

People

Ingredients

Instructions

Blend the ingredients into a smooth paste and coat the cheese with it.

Recipe Notes

This can be used as the start of a great salad--toss with diced tomatoes, cucumbers, olives, artichoke hearts, etc.

Additional Comments:

The easiest method of preparation is with a mortar and pestle because of the small amount. It tends to get lost in a blender or food processor, unless you have one of those nifty tiny food processors.

Mussel Meat Entrée Salad

Course

Main Dish, Salad

Passive Time

1-2 hours

Servings

People

Ingredients

12 oz Coleson's Catch Mussel Meat
4 cups mixed greens and lettuces (example: spinach watercress and butter lettuce)
1 cup Feta Cheese crumbled
1/2 cup pine nuts roasted
1/2 cup Cucumber diced seeded and peeled
1 cup balsamic vinaigrette
Vinaigrette recipe:
1/2 cup balsamic vinegar
1/2 cup pure olive oil not extra virgin
1 Tbsp. Shallots minced
1 Tbsp. garlic minced
1 Tbsp. Basil chopped
1/4 cup moist sun dried tomatoes chopped
1 Tbsp. Dijon mustard
Salt & Pepper

Course

Main Dish, Salad

Passive Time

1-2 hours

Servings

People

Ingredients

12 oz Coleson's Catch Mussel Meat
4 cups mixed greens and lettuces (example: spinach watercress and butter lettuce)
1 cup Feta Cheese crumbled
1/2 cup pine nuts roasted
1/2 cup Cucumber diced seeded and peeled
1 cup balsamic vinaigrette
Vinaigrette recipe:
1/2 cup balsamic vinegar
1/2 cup pure olive oil not extra virgin
1 Tbsp. Shallots minced
1 Tbsp. garlic minced
1 Tbsp. Basil chopped
1/4 cup moist sun dried tomatoes chopped
1 Tbsp. Dijon mustard
Salt & Pepper

Instructions

Mix vinaigrette recipe ingredients 24 hours before using.
Marinate the mussels in the vinaigrette for 1-2 hours.
Then assemble the salad by tossing together with the remaining ingredients.

Recipe Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Pesto Marinated Mussel Linguini Salad

Course

Appetizer, Salad

Servings

People

Ingredients

12 oz Coleson's Catch Mussel Meat
15-20 basil leaves
3 cloves garlic
1/4 c olive oil
Salt & Pepper
3 c cooked Linguini
1/2 c Asiago Cheese grated
1/3 c pine nuts toasted
1/2 c Tomatoes diced

Course

Appetizer, Salad

Servings

People

Ingredients

12 oz Coleson's Catch Mussel Meat
15-20 basil leaves
3 cloves garlic
1/4 c olive oil
Salt & Pepper
3 c cooked Linguini
1/2 c Asiago Cheese grated
1/3 c pine nuts toasted
1/2 c Tomatoes diced

Instructions

Make a paste with basil, garlic, and olive oil; toss with the thawed mussel meat.
Season with salt and pepper.
Mix linguini, cheese, pine nuts and tomatoes together and toss in mussels.
Add your favorite Italian dressing or another batch of the pesto marinade.

Recipe Notes

If made ahead of time, don't add the pine nuts until serving.

Mussels on the Half Shell

Course

Appetizer

Servings

People

Ingredients

32 oz Coleson's Catch Pacific Delight Mussels on the Half Shell
3 oz Blue Cheese room temperature
3 oz Butter room temperature
1/3 c balsamic vinegar
1 tsp Shallots chopped
1 Tbsp Parsley chopped
Salt & Pepper

Course

Appetizer

Servings

People

Ingredients

32 oz Coleson's Catch Pacific Delight Mussels on the Half Shell
3 oz Blue Cheese room temperature
3 oz Butter room temperature
1/3 c balsamic vinegar
1 tsp Shallots chopped
1 Tbsp Parsley chopped
Salt & Pepper

Instructions

Mix all ingredients except mussels until smooth.
Spread over the mussels, filling the shell full. Chill.

Recipe Notes

Cook the mussels over an open flame or in a hot oven or broiler until warmed through.

Tuna Steak with Snow Peas and Water Chestnuts

Mozzarella with Basil

Mussel Meat Entrée Salad

Pesto Marinated Mussel Linguini Salad

Mussels on the Half Shell

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