Paleo Ginger-Lime Tuna Slaw with Avocado
This dish is a bright, bold combination of seared tuna, crunchy two-cabbage slaw, and creamy avocado that feels like something you'd order at a coastal restaurant ā except you made it at home. The dressing is where the magic happens: fresh lime juice, grated ginger, lime zest, and coconut aminos come together into something tangy, a little earthy from the turmeric, and completely addictive. Coconut aminos stand in for soy sauce throughout, which means the umami depth is all there without any of the grain-based ingredients that would otherwise knock this out of bounds. The tuna gets a quick marinade and a hot sear in coconut oil, building a golden crust while staying tender inside ā just a few minutes per side and you're done. Piling the sliced fish over that dressed slaw with fanned avocado on the side makes for a plate that looks genuinely impressive with very little effort. It's the kind of meal that proves eating this way doesn't mean sacrificing flavor or satisfaction ā it just means being a little more intentional about what goes in the pan.
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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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