AIP Friendly Tuna Tartare with Avocado & Ginger
This dish is the kind of thing that looks like it came from a high-end restaurant but comes together in minutes with just a bowl and a whisk. Sushi-grade tuna is diced and tossed in a bright, savory dressing built from coconut aminos, fresh lime, grated ginger, and a touch of turmeric — every ingredient pulling double duty on flavor and compliance. Coconut aminos stand in beautifully for soy sauce here, delivering that same umami depth without any of the grains or legumes that are off the table during an elimination phase. The chunky avocado base underneath adds richness and healthy fat, making this feel genuinely satisfying rather than like a compromise. A quick 10-minute rest in the fridge lets the flavors meld so the tuna is lightly seasoned all the way through before it hits the plate. Scallion greens and optional cilantro finish it off with a pop of freshness that ties the whole thing together. Serves four, and it's elegant enough to put in front of guests who aren't following any particular protocol at all.
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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
- 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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