Dinner · 30 mins
Hot roasted sweet potato against a cold, crunchy red cabbage and clementine slaw, with a coconut-lime dressing pulling…
Contains: Fish, Peanuts, Sulphur dioxide, Celery
GINGER, LIME & COCONUT TUNA LAKSA NOODLE BOWL
A fragrant coconut laksa broth with rice noodles, pak choi and chilli, and a whole Ginger, Lime & Coconut tuna steak resting on top. The most warming bowl in the range.
By the WILD’R kitchen · Published 26 August 2026
- Prep
- 5 mins
- Pan
- 12 mins
- Total
- 17 mins
- Occasion
- Dinner
- Flavour
- Ginger, Lime & Coconut
Allergens
Contains: Fish, 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 Ginger, Lime & Coconut Yellowfin Tuna Steaks (2 × 90g)
For the broth
For the bowl
To finish
Contains: Fish, Cereals containing gluten
Method
Fry the paste
Warm the oil in a deep pan over a medium heat and cook the laksa paste and ginger for 1 to 2 minutes, stirring, until it smells fragrant and darkens slightly.
Build the broth
Pour in the coconut milk and stock, add the fish sauce and sugar, and simmer gently for 5 minutes. You want a lazy bubble every few seconds, not a rolling boil. Finish with the lime juice.
Noodles & greens
Cook the rice noodles to packet instructions and divide between two deep bowls. Drop the pak choi and edamame into the broth for the last 2 minutes, until the pak choi stems give easily to the tip of a knife.
Warm the tuna
Gently warm the WILD'R Ginger, Lime & Coconut tuna steaks in a fan oven for 7 minutes at 180C, or 2 minutes each side in a warm pan. Ready to eat. No additional cooking required. Keep the steaks whole.
Build & serve
Ladle the broth and greens over the noodles, then rest a whole warm steak on top of the noodles so it sits above the broth. Scatter with chilli, spring onion, coriander and the toasted coconut, and serve with lime wedges.
Cook’s notes
- Swaps
- No laksa paste? Thai red curry paste and an extra squeeze of lime gets you close. Tenderstem, shredded greens or sugar snaps all work in place of the edamame.
- Make ahead
- The broth keeps for 3 days in the fridge and reheats well. Cook the noodles fresh. They go soft and cloudy if they sit in liquid.
- Storage
- Best on the day it is made, while the vegetables are still crisp. If you have leftovers, cool them quickly, cover them and keep them in the fridge for up to two days. Reheat until piping hot all the way through, and only reheat once. Do not freeze.
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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