Paleo Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and genuinely impressive, this dish brings together silky sushi-grade tuna and creamy avocado in a way that feels restaurant-worthy without a single grain or legume in sight. The dressing is built on coconut aminos instead of soy sauce, which delivers that savory, umami depth while keeping everything completely grain-free — no compromises needed. Freshly grated ginger, lime zest, and a pinch of turmeric layer in brightness and warmth that make every bite feel alive. The avocado base is kept intentionally chunky, so you get real texture against the tender, lightly dressed tuna rather than a heavy mash. A short rest in the fridge lets the flavors meld beautifully, meaning the finished dish tastes far more complex than the prep time would suggest. It's the kind of recipe that works equally well as a stunning starter for guests or a satisfying lunch you actually look forward to eating.
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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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