Low Sugar Tuna Tartare with Avocado & Ginger
Bright, clean, and genuinely restaurant-worthy, this tuna tartare is the kind of dish that feels indulgent without a single gram of added sugar in sight. Coconut aminos step in where soy sauce typically would, delivering that deep, savory umami hit without the sweeteners that sneak into so many bottled condiments. Fresh lime juice, grated ginger, and a whisper of turmeric do all the heavy lifting on flavor, so nothing here is masked or artificially sweetened — just bold, honest ingredients working together. The creamy avocado base underneath the seasoned tuna adds richness and makes every bite feel luxurious and satisfying. Letting the tuna rest for ten minutes in the dressing is a small step that makes a big difference, allowing the citrus and ginger to fully penetrate each piece. It comes together quickly and looks stunning plated, making it just as fitting for a casual weeknight as it is for impressing guests.
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Learn more →Ingredients
4 servings
For the tartare
- 12 oz sushi-grade tuna, cut into ¼-inch dice
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- 1 tsp toasted coconut oil
- ¼ tsp turmeric
- 2 scallions, thinly sliced (green tops only)
- ¼ tsp fine sea salt
For the avocado base
- 2 ripe avocados, halved, pitted, and diced
- 1 tbsp fresh lime juice
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro leaves (optional)
- 1 tsp fresh ginger, finely grated (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 coconut aminos, 1 tbsp lime juice, lime zest, grated ginger, coconut oil, turmeric, and sea salt until combined.
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