Hazelnut Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and genuinely impressive, this tuna tartare is the kind of dish that looks like it came from a high-end restaurant but comes together quietly in your own kitchen. Sushi-grade tuna gets tossed in a bright dressing of coconut aminos, fresh lime juice, grated ginger, and a touch of turmeric, giving every bite a punchy, layered flavor that feels anything but ordinary. The creamy avocado base underneath adds richness and balance, turning this into a complete, satisfying dish rather than just a starter. Every single ingredient here is naturally free from tree nuts, including hazelnuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your meal. Coconut aminos stand in beautifully for soy-based sauces, keeping the umami depth intact while staying clean and simple. A short rest in the refrigerator lets the flavors meld into something that tastes far more complex than the prep time would suggest. Finish with a scatter of fresh cilantro and extra ginger if you like a little more brightness, then serve immediately for the best texture.
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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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