Celery Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and genuinely impressive, this dish layers silky sushi-grade tuna over a chunky avocado base for a combination that feels restaurant-worthy without a lot of fuss. The dressing is built from coconut aminos, fresh lime juice, lime zest, and grated ginger — bright, savory notes that season every cube of tuna without overpowering its natural flavor. A touch of turmeric and toasted coconut oil round things out in a way that feels both clean and a little unexpected. Because every component here is naturally free of celery and celery-derived ingredients, there's no need to scrutinize labels or swap anything out — the recipe just works as written. The avocado base keeps things creamy and cooling against the bold, citrusy tuna, and a scatter of fresh cilantro on top makes it look as good as it tastes. It comes together quickly and is the kind of dish that genuinely wows guests while requiring almost no cooking 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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