BHA & BHT Free Ginger-Lime Tuna Slaw with Avocado

Total time40 min

Prep time20 min

Cook time10 min

4.9

(30)

BHA & BHT Free Ginger-Lime Tuna Slaw with Avocado

This vibrant bowl is a serious crowd-pleaser — bright, fresh, and packed with bold flavor from every angle. A quick marinade of coconut aminos, turmeric, and ground ginger gives the tuna steaks a golden, aromatic crust after just a couple of minutes in a hot skillet. The slaw underneath is a colorful tangle of green and purple cabbage, julienned carrots, scallions, and cilantro, all tossed in a zippy lime-ginger dressing that pulls the whole dish together. Creamy avocado slices on top add richness that balances the citrusy punch beautifully. Avoiding BHA and BHT can be trickier than it sounds, since those synthetic preservatives sneak into everything from packaged dressings to bottled sauces and even some cooking oils. This recipe sidesteps all of that by leaning on whole, unprocessed ingredients — fresh lime juice, extra-virgin olive oil, coconut aminos, and real grated ginger do all the heavy lifting in the dressing without a preservative in sight. Every component here is something you can pick up fresh or verify easily, which makes the whole cooking process feel reassuringly straightforward. It's the kind of clean, satisfying meal that proves you don't have to sacrifice flavor to eat with intention.

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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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