Wheat Free Tuna Tartare with Avocado & Ginger
Bright, clean, and genuinely impressive, this dish brings together silky sushi-grade tuna and creamy avocado in a way that feels restaurant-worthy without requiring much effort at all. The dressing is built on coconut aminos instead of traditional soy sauce, which means the bold umami flavor is completely there — just without any wheat hiding in the bottle. Fresh lime juice, lime zest, grated ginger, and a touch of turmeric give the tuna a vibrant, layered seasoning that tastes anything but plain. The avocado base keeps things lush and cooling underneath, balancing the brightness of the marinade perfectly. A short 10-minute rest in the fridge lets the flavors meld into something that tastes far more considered than the ingredient list might suggest. Whether you're navigating a wheat sensitivity or just want a light, stunning starter, this one delivers on every front — no substitutions, no compromises, just great food.
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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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