Eggless Lemon-Dill Avocado Boats
Bright, herby, and genuinely satisfying, this tuna-filled avocado situation is the kind of lunch that feels a little fancy without requiring much effort at all. The filling comes together in a single bowl — drained tuna gets tossed with fresh lemon juice, zest, olive oil, dill, parsley, scallion greens, and a pinch of turmeric for a subtle golden warmth that makes everything pop. No mayo, no hard-boiled eggs, no binders of any kind — just good olive oil to bring it all together, which means it's naturally free of eggs without any substitutions or workarounds. The creamy avocado acts as both the vessel and a rich, buttery counterpoint to the zippy, herb-forward filling. It's the kind of recipe that rewards using really fresh dill and a lemon you actually zest yourself — those two things alone take it from fine to genuinely craveable. Serve it immediately so the avocado stays vibrant, and keep a few extra lemon wedges on the side for squeezing right before each bite.
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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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