Black Pepper Free Ginger-Lime Tuna Slaw with Avocado

This dish is a bright, bold bowl of textures and flavors — tender seared tuna, crunchy two-tone cabbage slaw, and creamy avocado all tied together with a zingy ginger-lime dressing. The marinade leans on coconut aminos, turmeric, and ground ginger to give the fish serious depth without relying on any peppercorns or cracked pepper, which can sneak into so many savory recipes. The dressing follows the same logic: fresh lime juice, grated ginger, and a hit of lime zest do all the heavy lifting, delivering that sharp, lively kick you want without a single peppery note. Coconut aminos pull double duty here — both in the marinade and the dressing — adding a subtle umami richness that makes the whole bowl feel cohesive and satisfying. Searing the tuna in coconut oil over high heat gives you a gorgeous golden crust and a clean, neutral finish that lets the citrus and ginger shine. The slaw gets tossed ahead of time so it softens just slightly and soaks up every drop of dressing before the tuna even hits the pan. It's the kind of meal that looks impressive on the plate but comes together with straightforward steps and a short ingredient list.

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