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Contains: Fish, Cereals containing gluten
Ginger, Lime & Coconut Tuna with Coconut Rice, Charred Tenderstem & Crispy Onions
Rice cooked in coconut milk until it's rich enough to eat on its own, broccoli blistered hard in a dry pan, and crispy onions from a tub for crunch. A restaurant plate in under thirty minutes.
By the WILD’R kitchen · Published 28 October 2026
- Prep
- 5 mins
- Hob and oven
- 20 mins
- Total
- 25 mins
- Occasion
- Dinner
- Flavour
- Ginger, Lime & Coconut
Allergens
Contains: Fish, Soybeans, 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 coconut rice
For the Tenderstem
To finish
Contains: Fish, Soybeans, Cereals containing gluten
Method
Cook the rice
Heat the oven to Fan 180°C. Rinse the rice in a sieve under cold water, then put it in a pan with the coconut milk, water and salt. Bring to the boil, turn to the lowest heat and cook with the lid on for 10 minutes. Take it off the heat and leave it to steam for 5 minutes, lid still on.
Char the broccoli
Put a dry frying pan over high heat for 2 minutes to get hot. Add the broccoli without oil and leave it completely alone for 3 minutes, until the undersides are dark and blistered.
Dress the broccoli
Add the oil and garlic, toss for 2 minutes, then add the soy sauce. It will hiss loudly and the liquid will disappear quickly. Take it off the heat.
Warm the tuna
Place the steaks uncovered on a lined tray, coconut side up, and warm through for 7 minutes. This is just to warm them up — the steaks come ready to eat.
Fluff & serve
Fork the lime zest through the rice, then divide it between two bowls with the broccoli alongside. Place each steak whole across the top, then add the crispy onions and chilli over the broccoli.
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.
- Soy sauce
- Standard soy sauce contains wheat. Tamari works in its place if you need it without.
- Crispy onions
- Shop-bought crispy fried onions are usually coated in wheat flour — check the tub.
- Heat
- The chilli goes on at the end, so leave it off one bowl if you're feeding someone who'd rather not.
- Allergens
- Contains fish, soybeans 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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