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.

Portuguese Fish Stew

Yellowfin Tuna

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Portuguese Fish Stew

Course Main Dish, Soup
Cook Time 10 minutes
Total Time 10 minutes
Servings 2 People

Ingredients

  • 12 Oz. pkg Coleson’s Catch Tuna Steaks cut into a 1/2 inch dice
  • 2/3 c Yellow Onion diced
  • 2 Tbsp chopped garlic
  • 2 Tbsp olive oil
  • 1/4 c chopped basil
  • 1/2 c red wine
  • 2 c Chicken Broth
  • 1 c diced potatoes
  • 1 c Tomato Sauce
  • 1 Tbsp tomato paste
  • 1/2 tsp Salt and Pepper
  • 2 Tbsp Extra Virgin Olive Oil

Instructions

  • Sauté the onions, garlic and basil in the oil, add the wine and broth and when it starts to boil, add the potatoes.
  • When the potatoes are al dente (cooked but still firm), add the tomato sauce, tomato paste, salt, pepper and olive oil.
  • Bring to boil and simmer for 5 minutes.
  • Then, add the tuna and simmer for 5 more minutes.

Nicoise Salad

Coleson's Catch - Cropped
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Nicoise Salad

Course Salad
Servings 4 People

Ingredients

  • 2 pkg Coleson’s Catch Tuna Steaks 1-1/2 Lbs. total
  • 12 red new potatoes boiled, quartered
  • 20 Kalamata Olives
  • 4 boiled eggs quartered
  • 20 pieces marinated quarters of artichoke hearts
  • 32 blanched green beans
  • 12 tomato wedges
  • 12 cucumber slices
  • 1 sliced red onion
  • 8 lemon wedges
  • 1 head of butter lettuce trimmed & cleaned
  • 1 c Feta Cheese
  • Tomato Basil Vinaigrette dressing

Instructions

  • Cold Version: You can broil, poach or sear the tuna. I prefer tuna only slightly cooked. Cut into finger-like slices. Chill. Have other ingredients ready and chilled. Assemble the salads starting with the lettuce on the plate and arrange the ingredients on top. The dressing can be served on the side or on the salad. The dressing can be used to marinate the tuna and the potatoes for a stronger flavor. Garnish with feta cheese.
  • Hot Version: Have the warm tuna slices, quartered potatoes and eggs ready. In a saucepan, heat the dressing, onions and artichoke hearts. Assemble the salads starting with the lettuce. Add the olives, tomatoes, cucumbers and green beans, then the warm tuna, potatoes and eggs. Top with the hot dressing dividing the artichoke hearts and onions equally. Garnish with the lemon and feta.

Won Ton Crisps

Coleson's Catch - Cropped
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Won Ton Crisps

Servings 2 People

Ingredients

  • 1 pkg Won ton wrappers
  • Vegetable oil for deep frying

Instructions

  • Slice wontons into strips and cook in hot oil until crisp.
  • The deeper the oil the more you can do at once.
  • In shallow oil do only a few at a time.

Notes

Serve with Char-Rare Tuna Wrap and Wasabi Vinaigrette.

Wasabi Vinaigrette

Coleson's Catch - Cropped
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Wasabi Vinaigrette

Ingredients

  • 1 egg yolk
  • 1/4 c Wasabi paste
  • 1/2 c rice wine vinegar
  • 3/4 c olive oil
  • 1/2 tsp salt
  • 1/4 c sugar
  • 2 tsp horseradish

Instructions

  • In a blender or food processor add all ingredients except oil and mix. Slowly add the oil.

Notes

Serve with Char-Rare Tuna Wrap and Won Ton Crisps.

Char-Rare Tuna Wrap

Yellowfin Tuna

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Char-Rare Tuna Wrap

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • Salt and Pepper
  • 3 c shredded cabbage
  • 1 c Cucumber Salsa:
  • 1/2 c Wasabi Vinaigrette:
  • 1 c Won Ton Crisps*

Instructions

  • Season the tuna with salt and pepper.
  • Sear in a saute pan with 1 tsp oil for 10 seconds on each side, chill.
  • When ready dice the tuna and mix with the other ingredients and assemble by arranging half of the mixture in the center of the tortilla.
  • Fold in the 2 sides a few inches and roll the tortilla forward to enclose mixture, secure with two toothpicks.
  • Cut in half.

Notes

*See recipes for Cucumber Salsa, Wasabi Vinaigrette, andWon Ton Crisps.

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