Gluten Free Ginger-Lime Tuna Slaw with Avocado

This dish is a bright, bold bowl of contrasting textures and punchy flavors — crisp shredded cabbage, silky avocado, and golden-seared tuna all tied together with a zippy ginger-lime dressing. The whole thing comes together naturally without a single ingredient that needs swapping or substituting, because every component is inherently free of gluten from the start. Coconut aminos stand in beautifully for soy sauce in both the marinade and the dressing, delivering that savory depth without any wheat-based additives to worry about. The slaw itself is a riot of color — green and purple cabbage, julienned carrots, scallion greens, and fresh cilantro — and it gets better the longer it sits in that turmeric-kissed lime dressing. Searing the tuna in coconut oil over high heat gives you a gorgeous crust in just a few minutes per side, and slicing it against the grain keeps every strip tender and juicy. Fanned over the dressed slaw alongside creamy avocado, this is the kind of meal that looks like serious effort but comes together with minimal fuss. It's fresh, satisfying, and exactly the kind of weeknight dinner that makes eating this way feel genuinely exciting rather than restrictive.

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