Fructose Free Ginger-Lime Tuna Slaw with Avocado

Total time40 min

Prep time20 min

Cook time10 min

4.9

(30)

Fructose Free Ginger-Lime Tuna Slaw with Avocado

This dish is a bright, satisfying bowl that layers seared tuna, crunchy cabbage slaw, and creamy avocado into something that feels both fresh and deeply flavorful. The dressing — built on fresh lime juice, coconut aminos, grated ginger, and a touch of turmeric — delivers bold, tangy flavor without relying on honey, high-fructose sauces, or any of the sweeteners that can make dressings off-limits for people managing fructose intake. Coconut aminos steps in beautifully as a soy sauce alternative, adding savory depth while keeping the ingredient list clean and gut-friendly. The slaw itself is a mix of green and purple cabbage, julienned carrots, scallion greens, and fresh cilantro — all low-fructose vegetables that hold up well under the dressing without going soggy. Searing the tuna in coconut oil over high heat gives you a golden, flavorful crust in just a few minutes per side, and slicing it against the grain keeps every piece tender. Ripe avocado adds richness and healthy fat that rounds out the whole plate without any added sugar or problematic ingredients. It's the kind of weeknight meal that looks impressive but comes together with straightforward technique and a pantry you can feel confident about.

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Ingredients

4 servings

For the tuna

1 lb tuna steaks (about 1 inch thick)
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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