Cashew Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and genuinely impressive, this tuna tartare layers silky sushi-grade fish over a chunky avocado base for a dish that feels straight off a restaurant menu. The dressing is where the magic happens — coconut aminos bring a savory depth, while fresh ginger, lime zest, and a whisper of turmeric give every bite a bright, aromatic lift. Toasted coconut oil ties it all together with a subtle richness that works beautifully against the cool, creamy avocado underneath. Because the recipe relies entirely on clean, whole ingredients, there's no need to scan labels for hidden nut-based sauces or worry about cross-contact from shared processing facilities. A short 10-minute rest in the fridge lets the flavors meld without overcooking the fish, so the texture stays tender and the seasoning soaks in evenly. Finish with fresh cilantro and a little extra grated ginger if you want to push the brightness even further. This one is elegant enough for a dinner party starter but simple enough to pull together on a weeknight when you want something that feels a little special.
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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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