Shellfish Free Ginger-Lime Tuna Slaw with Avocado

Total time40 min

Prep time20 min

Cook time10 min

4.9

(30)

Shellfish Free Ginger-Lime Tuna Slaw with Avocado

This dish is a bright, satisfying bowl that brings together seared tuna, a crunchy two-cabbage slaw, and creamy avocado in a way that feels restaurant-worthy but comes together in your own kitchen. The dressing — built on fresh lime juice, grated ginger, coconut aminos, and a touch of turmeric — is punchy and aromatic, coating every strand of cabbage and carrot with bold, tangy flavor. Tuna is one of the easiest fish to cook confidently at home, and a quick sear in coconut oil gives it a golden crust while keeping the inside tender and flavorful. Because the entire recipe relies on straightforward, whole-food ingredients, there's no need to scrutinize labels for hidden shellfish derivatives or shared-processing warnings that can make seafood dishes stressful to navigate. The avocado adds a cool, buttery contrast that pulls everything together and makes each bite feel genuinely indulgent. Scallion greens and fresh cilantro round out the slaw with a little herby lift, and a final squeeze of lime over the plate ties the whole thing together beautifully. It's the kind of meal that looks impressive enough to serve to guests but is honestly simple enough for a weeknight dinner.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!