Gelatin Free Ginger-Lime Tuna Slaw with Avocado

Total time40 min

Prep time20 min

Cook time10 min

Gelatin 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 built entirely from whole, straightforward ingredients — fresh lime juice, grated ginger, coconut aminos, and a touch of turmeric — so there's no need to scrutinize labels for hidden additives that sometimes sneak into bottled sauces and dressings. Coconut aminos pull double duty here, lending a savory, slightly sweet depth to both the tuna marinade and the slaw dressing without any of the thickeners or preservatives you might find elsewhere. The tuna gets a quick sear in coconut oil until just cooked through, then rests before being sliced into tender strips that fan beautifully over the dressed slaw. Every component — the snap of the cabbage, the brightness of the lime zest, the richness of ripe avocado — works together to make this feel like a complete, balanced meal rather than a compromise. It's the kind of recipe that looks impressive on the plate but comes together with nothing more than a skillet, a mixing bowl, and good ingredients.

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Ingredients

4 servings

For the tuna

1 lb tuna steaks (about 1 inch thick)
Sustainab Tuna Lt Chnk Watr No Salt - 5 Oz Sustainab Tuna Albacore Chunk Water - 5 Oz Natural Sea Yellow Fin Wild Can Tuna Unsalted Natural Sea Chunk Light Yellow Fin Can Tuna With Salt CENTO Tuna Solid Pack Light - 5 Oz
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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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