Pan of tomato and pepper shakshuka with two grilled tuna steaks, baked eggs and sourdough

Mediterranean Tuna Shakshuka

Made with WILD'R Tuna Steaks, Mediterranean Herbs & Citrus

Smoky tomato and red pepper shakshuka with soft-baked eggs and whole grilled Mediterranean tuna steaks settled into the pan. One pan, plenty of sourdough, and a proper weekend warmer in under 30 minutes.

By the WILD’R kitchen · Published 1 September 2026

Made with

Mediterranean Herbs & Citrus Tuna Steaks

Prep
5 mins
Pan
20 mins
Total
25 mins
Occasion
Breakfast
Flavour
Mediterranean Herbs & Citrus

Allergens

Contains: Fish, Cereals containing gluten, Eggs

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 Steaks, Mediterranean Herbs & Citrus

For the Shakshuka

To Finish

Contains: Fish, Cereals containing gluten, Eggs

Method

  1. Soften the Base

    Warm the oil in a wide frying pan, a cast iron one is ideal. Cook the red onion and pepper over a medium heat for 4 mins until softening, then add the garlic, paprika and cumin for 1 min.

  2. Build the Sauce

    Add the chopped tomatoes and honey and simmer for 5 mins until thick and glossy. Season to taste.

  3. Cook the Eggs

    Make four wells in the sauce and crack in the eggs. Cover the pan and cook for 4-5 mins, until the whites are just set and the yolks still runny.

  4. 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.

  5. Settle & Serve

    Nestle the whole warm steaks into the shakshuka between the eggs, sitting proud of the sauce so their herb and tomato topping stays visible. Scatter with parsley and feta and serve straight from the pan with sourdough and lemon wedges.

Cook’s notes

Lid On for the Eggs
The lid is what sets the tops of the whites while the yolks stay soft. Without it you'll be waiting, and by the time the whites are done the yolks are hard.
Check at 4 Minutes
Egg timing shifts with pan size and how hot the sauce is. Lift the lid at 4 minutes and look. The whites should be just opaque with the yolks still wobbling.
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 Mediterranean Herbs & Citrus Tuna Steaks pack

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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