Legume Free Tuna Tartare with Avocado & Ginger
Raw, restaurant-quality fish dishes can feel intimidating at home, but this tuna tartare comes together with minimal effort and zero cooking required. Sushi-grade tuna is diced and dressed in a bright, punchy marinade of coconut aminos, fresh lime juice, lime zest, grated ginger, and a touch of turmeric — flavors that are bold without being heavy. The coconut aminos do the heavy lifting that soy sauce typically would, making this completely free of legume-derived ingredients without sacrificing any of that savory depth. A chunky avocado base seasoned simply with lime and sea salt anchors each serving and adds a creamy, cooling contrast to the lively tuna on top. Everything rests for just ten minutes in the fridge so the flavors can meld before you plate it — patience that is absolutely worth it. Finished with optional cilantro and a little extra ginger, this is the kind of dish that looks stunning on the table and tastes even better than it looks.
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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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