Cashew Free Ginger-Lime Tuna Slaw with Avocado

Total time40 min

Prep time20 min

Cook time10 min

Cashew Free Ginger-Lime Tuna Slaw with Avocado

Bright, bold, and packed with fresh flavor, this dish brings together seared tuna, a crunchy two-cabbage slaw, and creamy avocado in a way that feels restaurant-worthy without much fuss. The dressing is built on fresh lime juice, grated ginger, coconut aminos, and a touch of turmeric — no nut-based sauces or pastes anywhere in sight, which makes it a genuinely easy win for anyone navigating tree nut concerns. Coconut aminos do double duty here, adding a savory, slightly sweet depth to both the tuna marinade and the dressing without relying on any of the usual suspects that can sneak into Asian-inspired recipes. The slaw itself is a satisfying tangle of green and purple cabbage, julienned carrots, scallion greens, and cilantro — all tossed until every strand is coated in that zippy ginger-lime dressing. Searing the tuna in coconut oil over high heat gives you a gorgeous crust and a clean, meaty bite that holds up beautifully against the crisp vegetables. Fanned slices of ripe avocado finish each plate with a buttery richness that ties everything together. It's the kind of meal that looks impressive, tastes even better, and comes together with a short, straightforward ingredient list you can feel good about.

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Ingredients

4 servings

For the tuna

1 lb tuna steaks (about 1 inch thick)
Sustainab Tuna Lt Chnk Watr No Salt - 5 Oz Sustainab Tuna Albacore Chunk Water - 5 Oz Natural Sea Yellow Fin Wild Can Tuna Unsalted Natural Sea Chunk Light Yellow Fin Can Tuna With Salt CENTO Tuna Solid Pack Light - 5 Oz
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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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