Rice 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 the fuss. Coconut aminos stand in for soy sauce, delivering that savory, umami-rich depth while keeping every ingredient completely grain-free — no hidden rice derivatives lurking in the dressing. A hit of fresh ginger, bright lime zest, and a whisper of turmeric give the tuna a bold, complex flavor that comes together in minutes. The avocado base is kept deliberately chunky and seasoned simply, so it acts as a cool, creamy counterpoint to the lightly dressed fish rather than competing with it. Letting the tuna rest for ten minutes before serving is a small step that makes a real difference, allowing the citrus and coconut aminos to meld into every piece. Finished with fresh cilantro and an optional extra grating of ginger, this is the kind of dish that looks like you spent hours but asks very little of you. It's elegant enough for a dinner party starter and easy enough to pull off on a weeknight when you want something light but seriously satisfying.
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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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