Gut Friendly Tuna Tartare with Avocado & Ginger
Raw fish dishes can feel intimidating to make at home, but this one comes together with minimal effort and delivers serious restaurant-quality results. Sushi-grade tuna is diced and folded into a bright, anti-inflammatory dressing built from coconut aminos, fresh lime juice, grated ginger, and a touch of turmeric — every ingredient chosen with intention. The coconut aminos stand in for soy sauce beautifully, keeping things gentle on digestion without sacrificing that savory depth. Creamy, chunky avocado forms the base layer, adding healthy fats and a cooling contrast to the zingy tuna on top. Scallion greens, lime zest, and optional fresh cilantro round out the flavors with brightness and a little herbal lift. The short resting time in the fridge lets everything meld together so the first bite is perfectly seasoned all the way through. It's elegant enough to serve at a dinner party but simple enough to pull off on a quiet weeknight.
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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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