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
Chilli Citrus Orzo with Ginger, Lime & Coconut Tuna
Orzo tossed through garlic, chilli and lemon until it turns glossy, with sweet peas and a lot of black pepper. Done without a faff, and delicious every time.
By the WILD’R kitchen · Published 28 October 2026
- Prep
- 5 mins
- Hob and oven
- 15 mins
- Total
- 20 mins
- Occasion
- Dinner
- Flavour
- Ginger, Lime & Coconut
Allergens
Contains: Fish, Cereals containing gluten, Milk
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 orzo
To finish
Contains: Fish, Cereals containing gluten, Milk
Method
Heat the oven & boil the orzo
Heat the oven to Fan 180°C and line a small tray. Bring a large pan of well-salted water to the boil and cook the orzo for 8 minutes, adding the frozen peas for the last 2. Before you drain it, scoop out a mugful of the cooking water and keep it.
Make the chilli oil
While the orzo boils, warm the olive oil in a wide pan over medium-low heat with the garlic and chilli flakes. Cook for about 2 minutes, listening for a slow, lazy sizzle rather than a fierce one. Take it off the heat as soon as it smells sweet and the garlic is pale gold.
Warm the tuna
Steaks on the lined tray, coconut side up, uncovered, 7 minutes at 180°C. Warming through only — they arrive ready to eat.
Bring it together
Tip the drained orzo and peas into the chilli oil with about 4 tablespoons of the reserved cooking water, the lemon zest and juice, and the Parmesan. Stir hard for a minute. Loosen with another spoonful of water if it tightens.
Serve
Stir through the parsley, then the salt and a lot of pepper. Divide between two warm bowls, lift each steak with a fish slice and rest it whole on top, and scrape any coconut left on the tray back over the fish.
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.
- Pasta water
- Keep the mugful. It's what makes the orzo glossy rather than oily, and you'll want the second spoonful as it sits.
- Parmesan
- Optional. Without it the dish is dairy-free, and a little more lemon zest makes up the sharpness.
- Allergens
- Contains fish, cereals containing gluten and milk. 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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