Eggless Ginger-Lime Tuna Slaw with Avocado
This dish is a vibrant, restaurant-worthy plate that comes together with surprisingly little fuss. Crisp green and purple cabbage, julienned carrots, scallion greens, and fresh cilantro get tossed in a punchy lime-ginger dressing built on coconut aminos, lime zest, and turmeric ā bright, bold, and completely free of any egg-based binders or mayo. That matters more than you'd think, because most slaws rely on a creamy egg-based dressing, and finding a version that's genuinely clean without sacrificing richness can be a real challenge. Here, the creaminess comes from sliced ripe avocado layered right over the top, so every bite still feels indulgent and satisfying. The tuna steaks are marinated briefly in coconut aminos, turmeric, and ground ginger, then seared in coconut oil until golden on the outside and cooked through ā no eggs needed at any step, from marinade to plate. A squeeze of fresh lime at the end ties everything together and makes the whole bowl pop. It's the kind of meal that looks impressive enough for company but is genuinely easy enough for a weeknight.
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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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