Breakfast · 25 mins
Smoky tomato and red pepper shakshuka with soft-baked eggs and whole grilled Mediterranean tuna steaks settled into the…
Contains: Fish, Cereals containing gluten, Eggs
Mediterranean Tuna with Creamy Tomato Butter Beans
A whole grilled Mediterranean Herbs & Citrus tuna steak resting on soft butter beans in a creamy sun-dried tomato sauce, with wilted spinach and lemon. Big, warming and comforting, on the table in 20 minutes.
By the WILD’R kitchen · Published 2 September 2026
- Prep
- 5 mins
- Pan
- 15 mins
- Total
- 20 mins
- Occasion
- Dinner
- Flavour
- Mediterranean Herbs & Citrus
Allergens
Contains: Fish, Cereals containing gluten, Milk
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, Mediterranean Herbs & Citrus
For the Butter Beans
To Finish
Contains: Fish, Cereals containing gluten, Milk
Method
Start the Base
Warm the olive oil in a wide pan over a medium heat. Add the garlic, oregano and chilli flakes and cook for 1 min until fragrant, then stir in the sun-dried tomato paste for 30 seconds.
Simmer the Beans
Add the butter beans and stock and simmer for 5 mins. Crush a few beans against the side of the pan to thicken the sauce.
Warm the Tuna
Gently warm the WILD'R Mediterranean Herbs & Citrus 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 Beans
Stir through the crème fraîche, then the spinach until just wilted. Add the lemon zest and juice and season well.
Plate & Serve
Spoon the beans into shallow bowls, rest a whole warm tuna steak on top and scatter with the herbs. Finish the steak with a thread of extra-virgin olive oil, just enough to catch the light, and serve with lemon wedges and toasted sourdough. The sauce lives in the beans, so the steak's herb and tomato topping stays proud.
Cook’s notes
- Crush a Few Beans
- This is what thickens the sauce. Press five or six against the side of the pan with a spoon and stir them back in, and the whole thing turns creamy without any extra cream.
- Don't Boil the Crème Fraîche
- Add it off the heat or on the gentlest simmer. A hard boil will split it and leave the sauce grainy.
- 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 Mediterranean Herbs & Citrus Tuna Steaks
Oregano, thyme and a squeeze of citrus. The taste of a long lunch by the sea.
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