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 Steak Holy Cow

Yellowfin Tuna

Print

Tuna Steak Holy Cow

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Tuna Steaks
  • 3 Tbsp Soy Sauce
  • 1 Tbsp garlic minced 
  • 1 Tbsp Ginger minced 
  • 1 Tbsp Wasabi paste
  • 1/4 tsp Chilies crushed 
  • 1 Tsp Sesame Oil
  • Black Pepper

Instructions

  • Mix the marinade and soak the tuna steaks for 24 hours.
  • Cook over an open flame, rare! Do not overcook.

Notes

Great served with pickled ginger.

Tuna Fajitas

Yellowfin Tuna

Print

Tuna Fajitas

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • 1/2 tsp Fajita seasoning
  • 1 Yellow Onion
  • 1 Small Red Bell Pepper
  • 1 Small Green Bell Pepper
  • Mild Oil - Corn or Canola
  • 4-6 Small Flour Tortillas any flavor you enjoy
  • 2/3 c Mixed Grated Jack and Cheddar Cheeses
  • 1/2 c Sour Cream
  • 2/3 c Guacamole 
  • salsa

Instructions

  • If you are going to cook over an open flame, light it now.
  • Dust the tuna with fajita seasoning and set it aside.
  • Peel onion, cut in half, and thinly slice.
  • Cut bell peppers in half, seed, core, and thinly slice.
  • Saute the onions.
  • Lightly saute the peppers.
  • Toss them together after they are cooked, and set aside.
  • Cook the tuna now - quickly sear over the hot flames or in a hot lightly-oiled pan. Remember: Don't overcook!
  • Cut the tuna into the traditional fajita strips and toss with the onion-bell pepper mixture.
  • Heat the tortillas or not; it is up to you, but remember that a heated tortilla hardens when it cools. Now, sit down and assemble your masterpieces of yummy goodness.

Notes

If you have Fajita Seasoning, use it! If not, simply mix a little chili powder, cumin, and garlic salt together, or you may use Taco Seasoning.

Guacamole

Coleson's Catch - Cropped
Print

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 Satay with Peanut Sauce

Yellowfin Tuna

Print

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 Sweet Potato and Tangerine

Yellowfin Tuna

Print

Tuna With Sweet Potato And Tangerine

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Yellowfin/Ahi Tuna
  • 1-1/2 c Sweet Potato diced
  • 1/3 c Red Onion diced
  • 2 Tbsp white wine vinegar
  • 2 Tbsp light oil
  • 2 Tbsp Honey
  • 1 tsp chopped fresh tarragon or 1/4dried tarragon
  • 2 tangerines-peeled and diced 

Instructions

  • Boil or steam the sweet potato al dente and cool.
  • Toss the other non-fish ingredients together and chill for a couple of hours.
  • Cook the tuna medium-rare, either over an open flame or seared in a hot pan.
  • Use the potato mixture as either a base or a topping.

Notes

Side dish suggestion--green salad.

Contact Us

Like Us On Facebook
877-COLESON