Dinner · 30 mins
A silky turmeric and coconut dhal with spinach and lime, topped with a whole grilled Ginger, Lime & Coconut tuna steak…
Contains: Fish, Cereals containing gluten
Ginger, Lime & Coconut with Roasted Sweet Potato & Winter Slaw
Hot roasted sweet potato against a cold, crunchy red cabbage and clementine slaw, with a coconut-lime dressing pulling the two together. Bright, colourful and a welcome break from beige winter food.
By the WILD’R kitchen · Published 8 September 2026
- Prep
- 10 mins
- Pan
- 20 mins
- Total
- 30 mins
- Occasion
- Dinner
- Flavour
- Ginger, Lime & Coconut
Allergens
Contains: Fish, Peanuts, Sulphur dioxide, Celery
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 Tuna Steaks, Ginger, Lime & Coconut
For the Sweet Potato Wedges
For the Winter Slaw
For the Coconut-Lime Dressing
Contains: Fish, Peanuts, Sulphur dioxide, Celery
Method
Roast the Sweet Potato
Toss the sweet potato with the olive oil, cumin, salt and pepper and roast at 200C for 20 mins until soft inside and golden at the edges.
Make the Dressing
Whisk the coconut milk, lime juice, honey, fish sauce and salt until smooth and glossy.
Build the Slaw
Toss the red cabbage, carrot, clementine segments, spring onion and herbs together and dress lightly just before serving so it stays crisp.
Warm the Tuna
Warm the WILD'R Ginger, Lime & Coconut tuna steaks through in a fan oven for 7 minutes at 180C. Ready-to-eat, no additional cooking required. Keep the steaks whole.
Plate & Serve
Spoon the roasted sweet potato onto warm plates, pile the slaw alongside and rest a whole steak on top. Scatter with crushed peanuts and dress the slaw, not the steak, so its coconut topping stays proud. Serve with a lime wedge.
Cook’s notes
- Give the Sweet Potato Room
- Spread the wedges out in a single layer with space between them. Crowded on the tray they steam and go soft instead of caramelising at the edges.
- Swaps
- Coconut yoghurt in place of coconut milk gives a thicker dressing. Any small citrus works for the clementines, and cashews stand in for the peanuts. Leave out the fish sauce to keep it vegetarian-friendly alongside the tuna.
- 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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