Citric Acid Free Tuna Tartare with Avocado & Ginger
Silky diced tuna layered over creamy avocado is the kind of dish that feels like a special-occasion splurge, but it comes together with surprisingly little effort. The dressing leans on coconut aminos and fresh ginger instead of soy sauce or vinegar, which makes it a smart fit for anyone navigating citric acid sensitivities without sacrificing depth of flavor. A touch of turmeric and toasted coconut oil round out the seasoning in a way that feels warm and complex rather than stripped-down. The avocado base is kept chunky and bright with just a little lime juice and sea salt, giving each bite a rich, buttery contrast to the lightly dressed tuna. Letting the tartare rest for ten minutes before serving is a small step that makes a real difference — the flavors meld beautifully and the seasoning soaks all the way through. Finished with fresh cilantro and an extra hit of ginger if you like, this is the kind of plate that looks stunning with almost no fuss involved.
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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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