Walnut Free Ginger-Lime Tuna Slaw with Avocado

This dish is a bright, bold combination of seared tuna, crunchy two-tone cabbage slaw, and creamy avocado — all tied together with a zippy ginger-lime dressing that hits every note at once. The marinade of coconut aminos, turmeric, and ground ginger gives the tuna a gorgeous golden crust when it hits a hot skillet, while the inside stays tender and juicy after just a few minutes per side. Every ingredient in the dressing — fresh lime juice, grated ginger, lime zest, a touch of olive oil — is clean and straightforward, so there's no guesswork about what's actually in your food. Packaged slaws and bottled Asian-style dressings can be a minefield for anyone avoiding tree nuts, but making this from scratch means you control exactly what goes into the bowl. The slaw itself is a satisfying tangle of shredded green and purple cabbage, julienned carrots, scallion greens, and fresh cilantro that soaks up the dressing beautifully while still keeping its crunch. Fanned slices of ripe avocado layered over the top add a buttery richness that balances the brightness of the lime and the warmth of the turmeric. It's the kind of meal that looks impressive on the plate but comes together with nothing more than a skillet, a mixing bowl, and a good knife.

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