Gluten Free Lemon-Dill Avocado Boats
Bright, herby, and ready in minutes, this is the kind of no-cook meal that feels far more impressive than the effort it takes. 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 beautiful as it is satisfying. Because the whole recipe is built around whole, naturally unprocessed ingredients, there's no need to scan labels or worry about hidden gluten sneaking in through sauces or fillers. The turmeric adds a subtle warmth and gorgeous golden hue to the filling, while the scallion greens keep things fresh and light. Serve it straight from the fridge on a hot day or as a quick protein-packed lunch that genuinely feels like something you'd order at a café. A squeeze of extra lemon right before eating ties everything together beautifully.
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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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