Pork Free Tuna Tartare with Avocado & Ginger
Fresh, vibrant, and completely free of any pork-derived ingredients, this tuna tartare is the kind of dish that feels like a special occasion without requiring much effort at all. Sushi-grade tuna gets tossed in a bright dressing of coconut aminos, fresh lime juice, lime zest, and grated ginger — a combination that delivers deep, savory flavor without a drop of soy sauce or anything that could raise concerns. A touch of turmeric and toasted coconut oil round out the dressing with warmth and a subtle richness that makes every bite feel intentional. The avocado base underneath is kept deliberately chunky, so you get creamy contrast against the clean, silky tuna rather than a muddled mash. Everything is naturally clean-label and straightforward — no hidden additives, no cured meats, no ambiguous sauces to second-guess. Optional cilantro and extra ginger on top let you customize the finish depending on how bold you want to go. It's elegant enough to serve as a starter at a dinner party and easy enough to pull together on a weeknight when you want something that feels genuinely impressive.
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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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