Yeast Free Tuna Tartare with Avocado & Ginger
This dish is proof that elegant, restaurant-worthy food doesn't have to rely on anything fermented or processed to taste incredible. Sushi-grade tuna is diced and folded with coconut aminos, fresh lime juice, grated ginger, and a touch of turmeric — a bright, punchy dressing that brings serious depth without a drop of soy sauce or vinegar. Coconut aminos are a brilliant swap here because they deliver that savory, umami-rich flavor that makes tartare sing, all while keeping the ingredient list completely yeast-free. The avocado base underneath is kept chunky and simply seasoned, so every bite layers cool creaminess against the lightly marinated tuna. A short rest in the refrigerator lets the flavors meld beautifully, meaning the finished dish tastes far more considered than the effort involved. It's the kind of appetizer that looks stunning plated up for guests but is genuinely simple enough to pull together on a weeknight. Fresh cilantro and an extra hit of ginger on top make it feel polished right down to the last bite.
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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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