Anti Inflammatory Ginger-Lime Tuna Slaw with Avocado

Total time40 min

Prep time20 min

Cook time10 min

4.9

(30)

Anti Inflammatory Ginger-Lime Tuna Slaw with Avocado

Fresh, vibrant, and built around ingredients that genuinely pull their weight, this dish is the kind of meal that feels indulgent while doing something good for your body. Turmeric shows up twice — in the tuna marinade and again in the dressing — pairing with fresh grated ginger and bright lime juice to create a flavor base that's bold without relying on anything inflammatory like refined oils or added sugars. Coconut aminos stand in for soy sauce throughout, delivering that savory depth while keeping the ingredient list clean and gut-friendly. The slaw itself is a powerhouse of color: shredded green and purple cabbage, julienned carrots, scallion greens, and fresh cilantro all tossed in that zesty ginger-lime dressing until every strand is coated. Searing the tuna in coconut oil over high heat gives you a beautifully caramelized crust in just a few minutes, and slicing it against the grain keeps every piece tender. Creamy avocado layered over the top adds healthy fat that helps your body absorb all those fat-soluble compounds from the turmeric. It's the rare weeknight plate that looks like something from a restaurant and leaves you feeling genuinely great afterward.

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Ingredients

4 servings

For the tuna

1 lb tuna steaks (about 1 inch thick)
1 tbsp coconut aminos
½ tsp ground turmeric
¼ 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)
¼ cup fresh cilantro leaves, roughly chopped

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp coconut aminos
1 tbsp extra-virgin olive oil
2 tsp fresh ginger, finely grated
1 tsp lime zest
½ tsp ground turmeric
¼ 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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