Lunch · 17 mins
Cabbage scrunched with lime and sugar until it turns shocking pink, warm tortillas, cool coconut yoghurt and big flakes…
Contains: Fish, Cereals containing gluten
Mango Salad with Ginger, Lime & Coconut Tuna
Ripe mango and cucumber ribbons tossed with mint and coriander in a sharp lime and chilli dressing, with a tuna steak sitting whole on top. Ten minutes, one bowl, hob stays off.
By the WILD’R kitchen · Published 28 October 2026
- Prep
- 10 mins
- Total
- 10 mins
- Occasion
- Lunch
- Flavour
- Ginger, Lime & Coconut
Allergens
Contains: Fish, Peanuts
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 dressing
For the salad
To finish
Contains: Fish, Peanuts
Method
Make the dressing
Lime juice, fish sauce, sugar and chilli into a small bowl. Stir for about 20 seconds, until you can no longer feel sugar grains against the bottom of the bowl.
Soften the onion
Stir the red onion into the dressing and leave it for 5 minutes. It'll lose its raw edge and turn pale pink, and the dressing picks up the colour.
Prep the salad
Peel the cucumber into ribbons with a vegetable peeler. Tear the lettuce leaves. Pick the mint and coriander leaves and leave them whole — chopping bruises them and you lose the smell.
Dress & pile
Everything into a large bowl with the mango. Pour over the dressing and onions and toss gently with your hands rather than tongs, which crush the mango. Divide between two plates.
Add the tuna & serve
Take the steaks straight from the pack and rest one whole on each plate. No warming, no cooking — they're ready to eat exactly as they are. Scatter the toasted coconut over the top, add a pinch of salt, and the peanuts if you're using them.
Cook’s notes
- No cooking at all
- The steaks go straight from the pack onto the plate. Nothing in this recipe needs heat.
- Herbs
- Leave the mint and coriander leaves whole. Chopping bruises them and you lose the smell.
- Peanuts
- Optional, and easily left out for a peanut allergy.
- Allergens
- Contains fish and peanuts. 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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