Anti Inflammatory Tuna Tartare with Avocado and Citrus
Fresh, vibrant, and genuinely elegant, this dish brings together sushi-grade ahi tuna and creamy ripe avocado in a way that feels restaurant-worthy but comes together in minutes at home. The citrus dressing — built from freshly squeezed lime and orange juice, extra-virgin olive oil, and a touch of toasted sesame oil — does double duty, brightening the flavor while gently curing the exterior of the tuna during a short rest in the fridge. Coconut aminos stand in for conventional soy sauce, keeping the umami depth without the inflammatory additives that can sneak into store-bought versions. Fresh ginger adds a warming, anti-inflammatory punch that ties the whole dressing together beautifully. Avocado brings heart-healthy fats and a buttery richness that balances the acidity of the citrus, making every bite feel indulgent and nourishing at the same time. This recipe serves four, so it works just as well as a dinner party starter as it does a light weeknight meal. It's the kind of dish that looks like you tried very hard and tastes even better than it looks.
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Learn more →Ingredients
4 servings
For the tartare
- 12 oz sushi-grade ahi tuna, cut into ¼-inch dice
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp fresh orange juice
- 1 tsp coconut aminos
- 1 tsp fresh ginger, finely grated
- ¼ tsp toasted sesame oil
- ¼ tsp fine sea salt
- 1 tbsp finely sliced scallion greens (green tops only)
- 1 tsp jalapeño, seeded and minced (optional)
For serving
- 2 ripe avocados, halved, pitted, and sliced
- 1 tsp lime zest
- 1 tbsp fresh cilantro leaves (optional)
Instructions
- 1
Place the diced tuna in a mixing bowl and refrigerate while you prepare the dressing.
- 2
In a small bowl, whisk together the olive oil, lime juice, orange juice, coconut aminos, grated ginger, sesame oil, and sea salt until combined.
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