Emulsifier Free Ginger-Lime Tuna Slaw with Avocado
This vibrant, colorful dish brings together seared tuna, a crunchy two-cabbage slaw, and creamy avocado in a way that feels restaurant-worthy but comes together entirely in your own kitchen. The dressing is built from fresh lime juice, grated ginger, lime zest, coconut aminos, olive oil, and turmeric ā every single ingredient is whole and recognizable, with no hidden additives or synthetic stabilizers to worry about. That matters more than people realize, because so many bottled dressings and marinades sneak in emulsifiers to achieve a smooth, shelf-stable texture, even when the label looks clean. Here, the dressing comes together with a simple whisk, and it coats the slaw beautifully on its own. The tuna gets a quick marinade of coconut aminos, turmeric, and ground ginger before hitting a hot skillet with coconut oil, developing a golden sear while staying tender inside. Sliced avocado adds richness and a buttery contrast to the bright, tangy slaw underneath. It's the kind of meal that looks impressive, tastes even better, and gives you total confidence in exactly what's on the plate.
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!