Citric Acid Free Ginger-Lime Tuna Slaw with Avocado
This dish is a vibrant, restaurant-worthy plate that brings together seared tuna, a crunchy two-cabbage slaw, and creamy avocado in a way that feels both fresh and deeply satisfying. The dressing is where the magic happens ā fresh lime juice, grated ginger, coconut aminos, and a touch of turmeric create a bright, punchy flavor without relying on any of the processed acids or additives that can sneak into bottled dressings and marinades. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth while keeping the ingredient list clean and straightforward. Avoiding citric acid can be genuinely tricky with seafood dishes, since it hides in so many pre-marinated fish products and store-bought slaws, but cooking from scratch here puts you fully in control. The tuna gets a quick sear in coconut oil until just cooked through, then sliced and layered over the dressed slaw for a contrast of textures that makes every bite interesting. Ripe avocado adds a buttery richness that ties the whole bowl together and balances the zing of the lime and ginger. It's the kind of meal that looks impressive on the table but comes together with minimal fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!