I love tuna (especially if it’s rare or raw). If it’s on a menu, you can pretty much bet your boots I’m ordering it. So if I’m at a sushi restaurant, I literally order tuna 100% of the time.

And as much as I love sushi, it’s not exactly a health food.
Don’t get me wrong, fish is amazing for you and white rice is an easily digestible grain that provides glucose.
But unless you’re at a great place, it’s likely farmed fish that’s covered in wheat-ified soy sauce and the sauces are usually made of vegetable oils.
Not good.
When tuna went on sale at my local Whole Foods, I jumped on the chance to recreate my favorite raw tuna salad. It was surprisingly good, even better than the restaurant I get it from. It was so simple to make and is definitely my new favorite dinner.
  • 1/4 lb wild tuna
  • 4 tbsp coconut aminos
  • 1 tbsp sriracha
  • 1 avocado
  • 1/4 red onion


  1. If you want, you can give the tuna a bit of a sear first, though it’s not necessary.
  2. Cut the tuna into cubes.
  3. Cut the avocado into cubes.
  4. Dice the red onion.
  5. Toss all ingredients together with the coconut aminos and sriracha.

I served my on top of mixed greens (tossed with EVOO and balsamic) and a side of white rice.

It was seriously SO. GOOD.

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