Gluten Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and genuinely impressive, this dish brings together silky sushi-grade tuna and creamy avocado in a way that feels restaurant-worthy without any complicated technique. The dressing is built entirely from coconut aminos, lime juice, fresh ginger, and a touch of turmeric — naturally free from wheat or soy sauce, which is often the sneaky culprit that makes tartare off-limits. Coconut aminos deliver that savory, umami depth you'd expect from a classic preparation, so nothing feels like a compromise here. A short rest in the fridge lets the tuna absorb every layer of flavor before it hits the plate, and the chunky avocado base underneath adds richness that balances the bright citrus and ginger perfectly. The whole thing comes together with just a bowl, a whisk, and a little patience — no cooking required. Finish it with fresh cilantro and an extra grating of ginger if you want to push the freshness even further, then serve immediately while the colors are still stunning.
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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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