Chicken 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. Creamy ripe avocado acts as a natural bowl for a zesty tuna filling built with fresh lemon juice, lemon zest, olive oil, dill, parsley, and a subtle warmth from ground turmeric. The combination is clean and vibrant — nothing heavy, nothing muddled, just bold flavors that work together beautifully. Tuna packed in water keeps things light while still delivering plenty of protein, and using only the green tops of the scallions adds a gentle onion note without overpowering the fresh herbs. The whole thing comes together in a single mixing bowl with a fork, which means minimal cleanup and maximum reward. A squeeze of lemon wedge right before eating ties it all together and makes every bite taste like it came from a café that charges too much for it.
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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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