PCOS Friendly Ginger-Lime Tuna Slaw with Avocado
This dish is a vibrant, satisfying bowl that hits every note — bright citrus, warming spice, creamy avocado, and a satisfying sear on lean, protein-rich tuna. The colorful slaw of green and purple cabbage with julienned carrots brings serious crunch and fiber, both of which matter when you're eating with blood sugar balance in mind. Anti-inflammatory ingredients like fresh ginger and turmeric show up twice — in the marinade and the dressing — making this more than just a pretty plate. Coconut aminos stand in for soy sauce throughout, keeping the flavor bold without the additives found in many bottled condiments. The avocado isn't just a garnish; its healthy fats help slow digestion and keep you full, which is exactly what you want from a meal built around hormonal health. Everything comes together in one skillet and a mixing bowl, so the process is as low-stress as the ingredient list is clean. A squeeze of fresh lime at the end ties it all together and makes the whole thing taste like something you'd order at a restaurant — not a recipe you made because you were trying to eat well.
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Learn more →Ingredients
4 servings
For the tuna
- 1 lb tuna steaks (about 1 inch thick)
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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 aminosChef's tipSoy sauce is saltier and less sweet; start with less and adjust.
- 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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