Chestnut Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and genuinely impressive, this tuna tartare is the kind of dish that looks like it came from a high-end restaurant but comes together in your own kitchen with minimal effort. Sushi-grade tuna is diced and tossed in a bright dressing of coconut aminos, fresh lime juice, grated ginger, and a touch of turmeric — flavors that are bold without being heavy. The toasted coconut oil adds a subtle richness that ties everything together beautifully. A chunky avocado base seasoned with lime and sea salt sits underneath, giving each bite a creamy, cooling contrast to the lightly seasoned tuna. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through sauces or seasonings. Optional cilantro and extra ginger on top let you dial up the freshness even further if you're feeling it. This one is elegant enough for a dinner party starter but easy enough to pull off 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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