Chestnut Free Lemon-Dill Avocado Boats

Total time10 min

Prep time10 min

Cook time0 min

5.0

(11)

Bright, herby, and genuinely satisfying, this dish turns two humble avocado halves into something that feels almost restaurant-worthy. The filling comes together in a single bowl — flaked tuna tossed with fresh lemon juice, zest, olive oil, dill, parsley, and a pinch of turmeric for a subtle golden warmth. Every ingredient is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution gymnastics required. The creamy richness of a ripe avocado plays perfectly against the bright, acidic punch of the tuna mixture, making each bite feel balanced and fresh. It's the kind of no-cook assembly that works just as well for a quick weekday lunch as it does for a light dinner when you want something that looks a little fancy without much effort. Serve it straight from the halved avocado with an extra squeeze of lemon and a few sprigs of fresh dill, and you've got a plate that's as pretty as it is delicious.

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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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