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 ā 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 ā 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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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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