BHA & BHT Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and genuinely restaurant-worthy, this tuna tartare is the kind of dish that looks impressive but comes together with minimal effort. Sushi-grade tuna gets tossed in a bright dressing of coconut aminos, fresh lime juice, grated ginger, and a touch of turmeric — every ingredient chosen with intention, and none of the synthetic preservatives like BHA or BHT that sneak into so many bottled sauces and condiment blends. Coconut aminos stand in beautifully for soy sauce here, delivering that savory depth without any of the additives you'd typically have to scrutinize on a label. The avocado base is just as clean — ripe, chunky, and kissed with lime — giving the whole plate a creamy richness that balances the bold, citrusy tuna perfectly. A short rest in the refrigerator lets the flavors meld so every bite is cohesive and deeply seasoned. Finished with fresh cilantro and an optional extra hit of ginger, this is the kind of effortlessly clean eating that never feels like a compromise.
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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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