Dinner · 25 mins
Green curry paste fried until it darkens, coconut milk reduced until it clings rather than pools, with aubergine and…
Contains: Fish, Crustaceans
Ginger, Lime & Coconut Tuna Tortillas with Quick Pickled Red Cabbage
Cabbage scrunched with lime and sugar until it turns shocking pink, warm tortillas, cool coconut yoghurt and big flakes of ginger-lime tuna. Easy to eat with your hands.
By the WILD’R kitchen · Published 28 October 2026
- Prep
- 10 mins
- Oven and hob
- 7 mins
- Total
- 17 mins
- Occasion
- Lunch, 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 WILD'R Ginger, Lime & Coconut Yellowfin Tuna Steaks (2 × 90g)
For the pickled cabbage
To assemble
Contains: Fish, Cereals containing gluten
Method
Pickle the cabbage
Put the cabbage, lime juice, sugar and salt into a bowl. Scrunch hard with your hands for 30 seconds, until the cabbage is limp and slippery and has turned bright pink. Leave it to sit for 10 minutes.
Warm the tuna
Heat the oven to Fan 180°C. Place the steaks uncovered on a lined tray, coconut side up, and cook for 7 minutes. This is just to warm them up — the steaks come ready to eat.
Warm the tortillas
Put the tortillas in a dry frying pan over medium-high heat for 20 seconds on each side. They'll puff in one or two spots and smell toasted. Stack them in a clean tea towel to stay soft.
Save the coconut & flake
Tip the toasted coconut off the steaks into a bowl and set it aside. Then break each steak into 4 or 5 large chunks with a fork.
Build & serve
Spread yoghurt on each tortilla, then a pile of drained pickled cabbage, then the tuna chunks on top. Scatter the saved coconut over the top, then the spring onion, coriander, chilli and lime.
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.
- Yoghurt
- Coconut yoghurt keeps this dairy-free. Natural yoghurt works just as well if that isn't a concern, but it adds milk.
- Make ahead
- The pickled cabbage is better for sitting. Scrunch it up to a day ahead and keep it covered in the fridge.
- Tortillas
- Wheat tortillas are the usual choice here; corn tortillas work and are the route to a wheat-free version.
- Allergens
- Contains fish 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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