Red Meat Allergy Friendly Tuna Tartare with Avocado and Citrus
Total time30 min
Prep time20 min
Cook time0 min
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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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