Coconut Free Lemon-Dill Avocado Boats
Bright, herby, and genuinely satisfying, this tuna-filled avocado dish is the kind of no-fuss meal that looks far more impressive than the effort it requires. The filling comes together in a single bowl — flaked tuna, fresh lemon juice and zest, olive oil, dill, parsley, scallion greens, and a pinch of turmeric — and the result is something vibrant and well-rounded without a single complicated step. Creamy avocado acts as both the vessel and a rich, buttery counterpoint to the zippy, herb-forward tuna mixture. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden additives or worry about unexpected tropical-derived oils sneaking into your meal. The turmeric adds a subtle warmth and a gorgeous golden hue that makes the filling pop against the green avocado. Serve it with a squeeze of lemon and a few extra dill sprigs, and you've got something that feels like a proper lunch or light dinner rather than an afterthought. It's the kind of recipe you'll find yourself coming back to on repeat.
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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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