Pork Free Ginger-Lime Tuna Slaw with Avocado
This vibrant bowl is a serious crowd-pleaser ā bright, fresh, and packed with bold flavor from every angle. A quick marinade of coconut aminos, turmeric, and ground ginger gives the tuna steaks a golden, aromatic crust before they hit a screaming-hot skillet for a fast sear. The result is tender, flavorful fish sliced into strips and layered over a crunchy two-cabbage slaw tossed in a punchy lime-ginger dressing that you'll want to put on everything. Creamy avocado rounds out each plate and balances all that citrusy brightness beautifully. Every ingredient here is naturally free of pork and pork-derived products ā no swaps needed, no label-reading anxiety ā so you can cook with total confidence. It's the kind of meal that looks impressive enough for guests but comes together with minimal fuss on any weeknight.
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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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