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.

Cajun Ahi Tuna with Jicama

Yellowfin Tuna

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Cajun Ahi Tuna with Jicama

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Ahi Tuna thawed
  • 2 Tbsp Cajun seasoning*
  • 1 tsp garlic finely chopped
  • 2/3 c Tomatoes diced
  • 1 1/2 c Jicama peeled and julienne-cut 
  • 2 tbsp Lime Juice
  • Salt and Pepper
  • 1/4 c Parsley chopped

Instructions

  • Have the jicama ready: cut and toss with lime juice, salt and pepper.
  • Season Ahi with salt and pepper and coat with the Cajun seasonings and garlic.
  • In a sauté pan put aproximately 1/4 inch of water and bring to a boil.
  • Add Ahi and simmer on each side for 1 minute.

Notes

Put the Ahi on top of the jicama, pour what is left of the liquid over the fish, and top with diced tomatoes and chopped parsley.

Tuna Steak Holy Cow

Yellowfin Tuna

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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

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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
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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 Satay with Peanut Sauce

Yellowfin Tuna

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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.

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