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
Golden Coconut Dhal with Ginger, Lime & Coconut Tuna
A silky turmeric and coconut dhal with spinach and lime, topped with a whole grilled Ginger, Lime & Coconut tuna steak. Proper comfort food that still eats light, with warm flatbread for scooping.
By the WILD’R kitchen · Published 31 August 2026
- Prep
- 5 mins
- Pan
- 25 mins
- Total
- 30 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 WILD'R Tuna Steaks, Ginger, Lime & Coconut
For the Dhal
To Finish
Contains: Fish, Cereals containing gluten
Method
Soften & Spice
Cook the onion in the oil over a medium heat for 4 mins, then add the garlic, ginger, turmeric and cumin for 1 min until fragrant.
Simmer the Dhal
Add the lentils, coconut milk and stock. Simmer for 12-15 mins, stirring now and then, until the lentils are soft and the dhal is thick. (For a 15 minute version, use a 250g pouch of ready-cooked lentils and simmer for 5 mins.)
Warm the Tuna
Gently warm the WILD'R Ginger, Lime & Coconut tuna steaks in a fan oven for 7 minutes at 180C, or 2 mins each side in a warm pan. Ready-to-eat, no additional cooking required. Keep the steaks whole.
Finish the Dhal
Stir the spinach through until wilted, add the lime juice and season with salt to taste.
Build & Serve
Spoon the dhal into bowls and rest a whole warm steak on top. Swirl the coconut yoghurt into the dhal around the steak, scatter with coriander, chilli and toasted coconut, and serve with warm naan and lime wedges.
Cook’s notes
- The 15-minute Version
- A 250g pouch of ready-cooked lentils cuts the simmering to 5 minutes. Use a little less stock, as the lentils won't drink as much.
- Swaps
- Kale in place of spinach, given a couple of extra minutes. Natural or Greek yoghurt works if you don't have coconut, and flaked almonds toast up just as well as the desiccated coconut.
- Make Ahead
- The dhal is better the next day and keeps for 3 days. It thickens in the fridge, so loosen it with a splash of water or stock when you reheat. Add the spinach fresh.
- 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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