Pescatarian Basil-Avocado Tuna Slaw
This slaw is a serious crowd-pleaser — crunchy, creamy, herby, and satisfying all at once. The star of the dressing is a vibrant blend of fresh basil, lemon juice, olive oil, and a pinch of turmeric and ginger, which you mash together until it turns a gorgeous, fragrant green. That dressing coats two kinds of shredded cabbage and grated carrot before flaked tuna and buttery avocado cubes get folded in with a gentle hand, keeping everything intact and beautiful. The layered technique here really matters — adding the avocado last and folding just a few times means you get those soft, creamy chunks in every bite rather than a mushy mess. It's the kind of meal that feels light but genuinely fills you up, making it a smart choice for lunch or a quick weeknight dinner. Pescatarians often have to settle for seafood dishes that feel like an afterthought, but this one is built around the tuna in a way that makes it the obvious, delicious centerpiece. Serve it right away with a squeeze of lemon and you've got something that looks and tastes like it took far more effort than it actually did.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 large carrot, peeled and coarsely grated
- 3 scallions, thinly sliced (green tops only)
- 2 cans (5 oz each) tuna packed in water, drained and flaked
- 2 ripe avocados, pitted, peeled, and cut into ½-inch cubes
For the basil dressing
- 1 ½ cups fresh basil leaves, loosely packed
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1 clove garlic, minced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small mixing bowl, combine the basil, olive oil, lemon juice, lemon zest, garlic, salt, turmeric, and ginger. Using a fork or the back of a spoon, mash and stir vigorously until the basil is bruised and the dressing is cohesive and bright green, about 1 minute. Taste and adjust salt.
- 2
In a large mixing bowl, combine the green cabbage, red cabbage, carrot, and scallion greens. Pour about two-thirds of the dressing over the vegetables and toss until every strand is evenly coated.
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