Red Meat Allergy Friendly Ginger-Lime Tuna Slaw with Avocado

Total time40 min

Prep time20 min

Cook time10 min

4.9

(30)

Red Meat Allergy Friendly Ginger-Lime Tuna Slaw with Avocado

This dish is a vibrant, flavor-packed bowl that brings together seared tuna, a crunchy two-cabbage slaw, and creamy avocado in a way that feels both fresh and deeply satisfying. The ginger-lime dressing — built from fresh lime juice, grated ginger, lime zest, and coconut aminos — ties everything together with a bright, tangy punch that keeps each bite lively. Because the entire recipe is built around seafood and produce, it naturally sidesteps the red meat concern without any awkward substitutions or compromises on flavor. The tuna is marinated in a turmeric-and-ginger blend before being seared hot and fast in coconut oil, giving it a golden crust and a clean, savory depth. Sliced against the grain and fanned over the dressed slaw, it looks genuinely impressive on the plate. Ripe avocado adds richness and a buttery contrast to all that citrusy crunch. It's the kind of weeknight dinner that feels like something you'd order at a restaurant — except you made it yourself.

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Ingredients

4 servings

For the tuna

1 lb tuna steaks (about 1 inch thick)
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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