Carrageenan Free Lemon-Dill Avocado Boats
Bright, herby, and genuinely satisfying, these avocado boats are the kind of no-fuss meal that looks far more impressive than the effort involved. A zesty tuna filling — built with fresh lemon juice, lemon zest, olive oil, dill, parsley, and a pinch of turmeric — gets spooned right into creamy avocado halves for a dish that's as pretty as it is delicious. For anyone navigating carrageenan concerns, canned tuna and pantry staples like this are a smart go-to, since the ingredient list is short, whole-food, and completely free of the thickeners and stabilizers that sneak into so many processed foods. There's no cooking required beyond a quick mix, which means dinner (or lunch) comes together in minutes with almost no cleanup. The turmeric adds a subtle warmth and gorgeous golden hue to the filling without overpowering the fresh herbs, and the scallion greens keep things light and a little sharp. Serve with extra lemon wedges on the side and you've got a plate that tastes like something you'd order at a coastal café.
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Learn more →Ingredients
2 servings
For the filling
- 1 can (5 oz) tuna packed in water, drained
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 2 scallions (green tops only), thinly sliced
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For the boats
- 1 large ripe avocado, halved and pitted
For serving
- fresh dill sprigs, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the drained tuna, lemon juice, lemon zest, olive oil, dill, parsley, scallion greens, salt, and turmeric. Flake and stir with a fork until the mixture is evenly combined and the tuna is broken into small, uniform pieces.
- 2
Taste the filling and adjust salt or lemon juice as needed — it should taste bright and well-seasoned.
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