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Need dinner on the table in 20 minutes? Try this warming chilli tuna laksa. It’s perfect for cooler evenings.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Chilli tuna laksa with lime wedges


  • 2 tbs peanut oil
  • 350g pkt firm tofu, cut into 8 squares
  • 1 red capsicum, seeded, sliced
  • 1/2 cup (150g) laksa paste
  • 2 x 400ml cans coconut milk
  • 3 cups (750ml) salt-reduced vegetable stock
  • 400g broccoli, cut into small florets
  • 440g pkt wok-ready rice noodles, blanched
  • 4 x 95g cans Wild Tides Spicy Chilli Tuna, drained, flaked
  • 1 cup beans sprouts
  • 2/3 cup shredded carrot
  • 1/3 cup coriander sprigs
  • Limes wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook the tofu, in batches, for 1 min each side or until golden. Transfer to a plate lined with paper towel. Add capsicum to the pan and cook, stirring, for 2 mins or until just tender. Transfer to a bowl. Add the laksa paste to the pan. Cook, stirring, for 30 secs or until fragrant. Add the coconut milk and stock. Bring to the boil. Reduce heat to medium.
  2. Step 2

    Add broccoli to the laksa mixture. Cook for 2 mins or until just tender. Return capsicum to the pan. Season.
  3. Step 3

    Divide the noodles among serving bowls. Ladle over the laksa mixture. Top with tuna, tofu, bean sprouts, carrot and coriander. Serve with lime wedges.