This dish is a bright, bold combination of seared tuna, crunchy two-tone cabbage slaw, and creamy avocado — all tied together with a punchy ginger-lime dressing that you'll want to put on everything. The marinade leans on coconut aminos and warm spices like turmeric and ground ginger, so every bite of fish carries serious depth before it even hits the pan. Coconut aminos do the heavy lifting in both the marinade and the dressing, which means there's no soy sauce or grain-based condiment needed — a detail that matters a lot when you're navigating labels carefully. The slaw itself is a riot of texture: shredded green and purple cabbage, julienned carrots, fresh cilantro, and scallion greens all tossed until every strand is coated in that zesty, turmeric-gold dressing. Searing the tuna in coconut oil over high heat gives you a beautifully caramelized crust in just a few minutes per side, while slicing it against the grain keeps it tender and clean. Fanned over the slaw alongside ripe avocado, it looks like something from a restaurant but comes together entirely from whole, straightforward ingredients. It's the kind of meal that feels indulgent and light at the same time — genuinely hard to beat on a weeknight.
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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.
While the tuna marinates, combine the green cabbage, purple cabbage, carrots, scallion greens, and cilantro in a large mixing bowl.
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