Cinnamon Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and completely free of warm spice blends, this tuna tartare is the kind of dish that feels like a restaurant splurge but comes together in your own kitchen 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 — bold flavor without a single warming spice in sight. The avocado base underneath keeps everything creamy and cool, balancing the citrusy, umami-forward tuna beautifully. For anyone navigating a sensitivity to cinnamon, the challenge with restaurant dishes or pre-made sauces is that warming spice blends tend to sneak in everywhere — this recipe sidesteps all of that by building its depth from ginger, lime zest, and coconut oil instead. Every ingredient is straightforward and easy to verify, so there's no guesswork at the table. A quick ten-minute rest in the fridge lets the flavors meld before you plate it over chunky, lightly seasoned avocado for a finish that looks genuinely impressive. Top it with fresh cilantro and a little extra ginger if you want, and serve immediately while everything is perfectly chilled.
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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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