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Cabbage scrunched with lime and sugar until it turns shocking pink, warm tortillas, cool coconut yoghurt and big flakes…
Contains: Fish, Cereals containing gluten
Ginger, Lime & Coconut Tuna with Coconut-Braised Butter Beans & Greens
Soft butter beans loosened in coconut milk until the sauce coats a spoon, dark winter greens folded through at the last minute, and a squeeze of lime to lift it. One pan, twenty minutes.
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
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 beans
To finish
Contains: Fish
Method
Heat the oven & start the garlic
Heat the oven to Fan 180°C and line a small tray. Warm the oil in a wide pan over medium heat. Add the garlic and fennel seeds and cook for 1–2 minutes, or until you hear a steady, gentle sizzle and it smells sweet and nutty.
Braise the beans
Tip in the butter beans, coconut milk and stock. Bring it to a simmer and cook for 8 minutes, stirring every couple of minutes. It's ready when a spatula dragged across the pan leaves a track that fills in slowly.
Warm the tuna
While the beans simmer, put the steaks on the tray, coconut side up, and warm uncovered for 7 minutes at 180°C. Warming through only — they arrive ready to eat.
Add the greens
Stir the cavolo nero into the beans and cook for 3 minutes, until the leaves have collapsed to about a third of their volume and turned deep, glossy green.
Season & serve
Add the lime juice, salt and plenty of pepper. Divide the beans between two shallow bowls and rest the steaks on top, whole.
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.
- Greens
- Cavolo nero and kale both work. Strip the stalks out of either; they stay tough however long you cook them.
- Stock
- Vegetable stock cubes often contain celery. If you're cooking for a celery allergy, check the cube or use water with a pinch of salt.
- Allergens
- Contains fish. 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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