Mustard Free Tuna Tartare with Avocado & Ginger
Bright, clean, and genuinely impressive, this tuna tartare brings together silky sushi-grade fish, creamy avocado, and a punchy ginger-lime dressing that feels restaurant-worthy without the restaurant price tag. Coconut aminos step in as the savory backbone here, delivering that deep umami hit without any of the condiments that typically sneak mustard into dressings or marinades. A touch of turmeric and toasted coconut oil round out the flavor in a way that feels both exotic and effortless. The avocado base is kept intentionally chunky, so every spoonful has real texture — cool, buttery chunks underneath that lightly seasoned, jewel-red tuna. Letting the tartare rest for ten minutes before serving is a small step that makes a big difference, giving the lime zest and ginger time to fully bloom into the fish. It's the kind of dish that looks like you spent hours but comes together with nothing more than a sharp knife and a couple of mixing bowls. Finish it with fresh cilantro if you have it on hand, and serve immediately while everything is perfectly chilled.
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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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