Fructose Free Tuna Tartare with Avocado & Ginger
Raw, restaurant-quality tuna tartare feels like a splurge, but this version is surprisingly straightforward to pull together at home. Sushi-grade tuna is diced and dressed with coconut aminos, fresh lime juice, grated ginger, and a touch of turmeric — a combination that delivers deep, bright, savory flavor without any high-fructose sauces or sweetener-laden condiments that can make dishes like this off-limits. Coconut aminos is the real hero here, standing in for soy sauce with a clean, mellow saltiness that keeps the ingredient list tight and gut-friendly. The avocado base adds creamy richness and healthy fat, folded gently so it stays chunky and satisfying rather than turning into guacamole. A short ten-minute rest in the fridge lets the tuna absorb every bit of that citrusy, gingery dressing before it hits the plate. It's elegant enough to serve as a starter at a dinner party, yet simple enough to make on a weeknight when you want something light and genuinely impressive.
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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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