Lunch · 17 mins
Cabbage scrunched with lime and sugar until it turns shocking pink, warm tortillas, cool coconut yoghurt and big flakes…
Contains: Fish, Cereals containing gluten
Charred Sweetcorn, Ginger, Lime & Coconut Tuna & Chilli Butter Ciabatta
Sweetcorn blistered in a dry pan until it pops, tossed through lime and chilli butter and packed into a hot ciabatta with a whole tuna steak. A beach holiday without the barbecue.
By the WILD’R kitchen · Published 28 October 2026
- Prep
- 5 mins
- Hob and oven
- 15 mins
- Total
- 20 mins
- Occasion
- Lunch
- Flavour
- Ginger, Lime & Coconut
Allergens
Contains: Fish, Milk, Cereals containing gluten
Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.
ready to eat One pan. The fish does none of the work.
Your WILD’R tuna steaks are already grilled. They need warming through only. Cooking them again will dry the fish and lose the glaze. Or skip it entirely and eat them cold.
Fan oven
7 min
at 180C, steaks whole
Or in a pan
2 + 2 min
each side, warm pan, no oil
Ingredients
Serves
The WILD’R bit
1 pack WILD'R Ginger, Lime & Coconut Yellowfin Tuna Steaks (2 × 90g)
For the chilli butter
For the corn
To assemble
Contains: Fish, Milk, Cereals containing gluten
Method
Heat the oven & make the butter
Heat the oven to Fan 180°C. Mash the butter with the chilli flakes, garlic and lime zest until evenly combined.
Char the corn
Put a dry frying pan over high heat for 2 minutes to get hot. Add the corn with no oil and cook for 4–5 minutes, stirring only twice. It will pop and crackle and turn from yellow to patchy brown.
Dress the corn
Take the corn off the heat and stir in half the chilli butter until it melts. Then add the lime juice, spring onion and coriander.
Warm the tuna
Place the steaks uncovered on a lined tray and cook for 7 minutes. This is just to warm them up — the steaks come ready to eat.
Toast the ciabatta
Split the rolls, spread the remaining chilli butter over the cut sides and put them in the oven, cut side up, for 4 minutes.
Build & serve
Spread the yoghurt or mayonnaise on the bottom half, then the rocket, then the charred corn. Place the steak whole onto the corn and rest the second ciabatta half on top.
Cook’s notes
- Warming the tuna
- Fan oven 7 minutes at 180°C, uncovered and coconut side up, or 2 minutes each side in a warm pan. The steaks arrive ready to eat — this is warming through, not cooking.
- Dry the corn
- Wet corn steams instead of charring. Pat it properly dry before it hits the pan.
- Spread
- Coconut yoghurt keeps the build dairy-free apart from the chilli butter. Mayonnaise adds egg, and most mayonnaise also contains mustard.
- Allergens
- Contains fish, milk and cereals containing gluten. Ingredient brands vary, so check the labels on the products you buy.
Made with Ginger, Lime & Coconut Tuna Steaks
Zingy ginger and fresh lime rounded out with creamy coconut. Sunshine in a pack.
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