Low Sugar Ginger-Lime Tuna Slaw with Avocado
This dish is a vibrant, restaurant-worthy plate that comes together with surprisingly little effort ā seared tuna over a crunchy two-cabbage slaw, finished with creamy avocado and a bright lime-ginger dressing. The whole thing is naturally free of added sugar, which is easier to pull off here than you might expect. Coconut aminos do the heavy lifting in both the marinade and the dressing, delivering that savory, slightly sweet depth without any cane sugar or sweeteners hiding in the bottle. Fresh lime juice and zest, grated ginger, and a touch of turmeric round out the dressing into something that tastes complex but uses nothing you need to second-guess. The slaw gets better the longer it sits in that dressing, soaking up every bit of citrusy, earthy flavor before the hot tuna hits the top. Searing the fish in coconut oil over high heat gives you a golden crust and tender center in just a few minutes per side, making this feel indulgent without any of the usual shortcuts that sneak sugar into weeknight meals. It's the kind of clean, satisfying dinner that genuinely doesn't feel like it's missing anything.
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Learn more āIngredients
4 servings
For the tuna
- 1 lb tuna steaks (about 1 inch thick)
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- 1 tbsp coconut oil
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup purple cabbage, thinly shredded
- 1 cup carrots, julienned or coarsely grated
- 3 scallions, thinly sliced (green tops only)
- Ā¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 1 tbsp extra-virgin olive oil
- 2 tsp fresh ginger, finely grated
- 1 tsp lime zest
- Ā½ tsp ground turmeric
- Ā¼ tsp salt, plus more to taste
For serving
- 2 ripe avocados, halved, pitted, and sliced
- lime wedges, for serving (optional)
Instructions
- 1
Pat the tuna steaks dry with paper towels. In a small bowl, stir together 1 tbsp coconut aminos, 1/2 tsp turmeric, and 1/4 tsp ground ginger. Brush the mixture evenly over both sides of the tuna and let it sit at room temperature for 10 minutes.
- 2
While the tuna marinates, combine the green cabbage, purple cabbage, carrots, scallion greens, and cilantro in a large mixing bowl.
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