Dinner · 20 mins
Soft, spiced lentils with wilted spinach and a cool lemon yoghurt; a proper warming winter plate.
Contains: Fish, Cereals containing gluten
Kashmiri Tuna with Bombay Potatoes & Minted Yoghurt
Crisp, golden Bombay potatoes tempered with mustard and cumin seeds, charred greens and a whole grilled Kashmiri Chilli & Garlic tuna steak. Cool minted yoghurt on the side to balance the heat.
By the WILD’R kitchen · Published 29 August 2026
- Prep
- 5 mins
- Pan
- 15 mins
- Total
- 20 mins
- Occasion
- Dinner
- Flavour
- Kashmiri Chilli & Garlic
Allergens
Contains: Fish, Milk, Mustard
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, Kashmiri Chilli & Garlic
For the Bombay Potatoes
For the Minted Yoghurt
To Finish
Contains: Fish, Milk, Mustard
Method
Mix the Yoghurt
Stir the yoghurt, mint, lemon and salt together and set aside in a small dish.
Temper the Spices
Heat the oil in a large frying pan until shimmering. Add the mustard and cumin seeds and cook until they pop, then add the onion for 2 mins, followed by the turmeric and chilli flakes.
Crisp the Potatoes
Add the potatoes and toss to coat. Cook for 6-8 mins without moving them too often, until golden and crisp at the edges. Add the greens for the last 2 mins to char and wilt. Season with salt.
Warm the Tuna
Gently warm the WILD'R Kashmiri Chilli & Garlic 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.
Plate & Serve
Pile the potatoes and greens onto warm plates and rest a whole steak on top. Scatter with coriander and pickled red onion, and serve the minted yoghurt alongside the steak. Let the chilli and tomato-flake topping stay proud.
Cook’s notes
- Leave them Alone!
- The potatoes crisp because they sit still. Turn them once or twice at most over the 6 to 8 minutes, or they steam instead of colouring.
- Swaps
- Baby spinach in place of tenderstem, stirred through at the very end to wilt. Coconut yoghurt makes it dairy-free, and a shop-bought pickled red onion saves you a job.
- Make Ahead
- Boil the potatoes and mix the minted yoghurt up to a day ahead. Crisp the potatoes and warm the tuna fresh, as reheated Bombay potatoes go soft.
- 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 Kashmiri Chilli & Garlic Tuna Steaks
Warming Kashmiri chilli and slow-roasted garlic. Deep heat that builds, never burns.
More recipes like this
Breakfast · 20 mins
The breakfast classic, done the WILD'R way. Buttery spiced rice with peas, soft-boiled eggs and lemon, with a whole…
Contains: Fish, Milk, Eggs
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
