Seeds 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 restaurant price tag. The dressing is built from coconut aminos, fresh lime juice, grated ginger, and a touch of turmeric — bold, bright flavors that coat every cube of tuna beautifully after a short rest in the fridge. No soy sauce, no sesame oil, no hidden seed-derived ingredients anywhere in the lineup, which makes this one of those rare raw fish dishes you can enjoy without mentally auditing the ingredient list. Coconut aminos do a lot of heavy lifting here, delivering that savory, umami depth you'd normally expect from soy-based sauces, while toasted coconut oil adds just a whisper of richness. The avocado base keeps things creamy and cooling against the zingy marinade, and leaving it chunky rather than mashed means you get real texture in every bite. A handful of fresh cilantro on top is optional but highly recommended — it lifts the whole plate. This one is elegant enough for a dinner party starter and easy enough to pull off on a weeknight.
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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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