Lupin Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and genuinely impressive, this dish layers silky sushi-grade tuna over a chunky avocado base for something that feels restaurant-worthy without a lot of fuss. The dressing is built from coconut aminos, fresh lime juice, lime zest, grated ginger, and a touch of turmeric — bright, savory flavors that coat every piece of tuna beautifully after a short rest in the fridge. Coconut aminos do a lot of heavy lifting here, bringing that deep umami note you want in a tartare without reaching for soy sauce or any of the grain-based condiments that can sneak unwanted ingredients onto your plate. The avocado base is kept deliberately chunky with just lime and sea salt, so it stays creamy and cool against the boldly seasoned tuna on top. Lupin flour and lupin-derived ingredients have quietly made their way into a surprising number of packaged sauces and condiments, so building this dressing entirely from whole, recognizable ingredients means you know exactly what you're eating. A scatter of fresh cilantro and an extra pinch of ginger finish it off with a clean, herby lift. It's the kind of dish that looks like you spent hours on it but comes together with very little effort.
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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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