A whole grilled tuna steak topped with chilli and garlic on spiced lentils with wilted spinach, pools of lemon yoghurt and a lemon wedge, a small bowl of lemon yoghurt beside it on a dark wooden table

KASHMIRI TUNA WITH SPICED LENTILS, SPINACH & LEMON YOGHURT

Made with WILD'R Tuna Steaks, Kashmiri Chilli & Garlic

Soft, spiced lentils with wilted spinach and a cool lemon yoghurt; a proper warming winter plate.

By the WILD’R kitchen · Published 28 August 2026

Made with

Kashmiri Chilli & Garlic Tuna Steaks

Where to find us

Prep
5 mins
Pan
15 mins
Total
20 mins
Occasion
Dinner
Flavour
Kashmiri Chilli & Garlic

Allergens

Contains: Fish, Cereals containing gluten

Allergens shown are for the recipe as written. Always check the pack of every ingredient you use.

Jump to recipe

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 Steak, Kashmiri Chilli & Garlic (2 × 90g)

For the base

For the Lemon Yoghurt

Contains: Fish, Cereals containing gluten

Method

  1. Start the Base

    Soften the onion in the oil over a medium heat for 4 to 5 mins, then add the garlic, ginger and spices and fry for 1 min until fragrant.

  2. Simmer the Lentils

    Stir in the lentils, chopped tomatoes and water. Season well and simmer for 6 to 8 mins until thick and spoonable.

  3. Warm the Tuna

    Warm the WILD'R Kashmiri Chilli & Garlic tuna steaks through in a fan oven for 7 minutes at 180C. Ready-to-eat, no additional cooking required. Keep the steaks whole.

  4. Wilt the Spinach

    Fold the spinach through the lentils in handfuls until just wilted. Meanwhile, stir the yoghurt with the lemon zest, juice and salt.

  5. Plate & Serve

    Spoon the lentils onto warm plates and rest a whole steak on top. Spoon the lemon yoghurt around the plate, not over the steak, so its chilli topping stays proud. Scatter with coriander and serve with a lemon wedge.

Cook’s notes

Swaps
Green or brown lentils only, red ones collapse. Kale works in place of spinach, given an extra few minutes. Greek yoghurt is fine, and coconut yoghurt makes it dairy-free.
Make ahead
The lentils are better the next day and keep for 3 days. Add the spinach fresh when you reheat, or it turns grey and slippery.
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.
WILD'R Kashmiri Chilli & Garlic Tuna Steaks pack

Made with Kashmiri Chilli & Garlic Tuna Steaks

Warming Kashmiri chilli and slow-roasted garlic. Deep heat that builds, never burns.

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