Nutmeg Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and genuinely impressive, this tuna tartare layers silky sushi-grade fish over a chunky avocado base for a dish that feels restaurant-worthy without much effort. The dressing is built from coconut aminos, fresh lime juice, lime zest, and finely grated ginger — bright, savory notes that let the quality of the tuna shine. A touch of turmeric adds a subtle warmth and gorgeous color without overpowering the delicate fish. Many classic tartare and seafood recipes sneak in warm spices that can be hard to avoid when dining out, but every ingredient here is straightforward and easy to verify. The avocado base is kept intentionally chunky, so each bite has real texture alongside the tender tuna. A short ten-minute rest in the fridge lets the flavors meld beautifully before you plate it up. Finish with fresh cilantro and a little extra grated ginger if you like, and serve immediately for the best possible texture and flavor.
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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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