Capsaicin Free Ginger-Lime Tuna Slaw with Avocado
This dish is a bright, satisfying combination of seared tuna, crunchy two-cabbage slaw, and creamy avocado, all tied together with a punchy ginger-lime dressing that feels anything but plain. The flavor comes entirely from fresh and ground ginger, lime juice and zest, turmeric, and coconut aminos ā a lineup that delivers real depth and complexity without a single hot pepper or capsaicin-containing ingredient in sight. That matters more than it sounds, because so many restaurant-style slaws and tuna dishes sneak in chili flakes, sriracha, or spicy seasoning blends that can be hard to spot until it's too late. Here, every component is built from scratch with ingredients you can see and control, so there's no guesswork about what's in the dressing or the marinade. The tuna gets a quick sear in coconut oil after a short turmeric-ginger marinade, developing a golden crust while staying tender inside, and the slaw soaks up the citrusy dressing beautifully while you cook. Fanned slices of ripe avocado round everything out with a buttery richness that makes the whole plate feel indulgent. It's the kind of weeknight dinner that looks impressive on the table and tastes even better than it looks.
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Learn more āIngredients
4 servings
For the tuna
- 1 lb tuna steaks (about 1 inch thick)
- 1 tbsp coconut aminos
- 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 aminos
- 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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