Lactose Free Lemon-Dill Avocado Boats
Creamy avocado and bright, herby tuna come together in a dish that feels both indulgent and genuinely light. The filling gets its richness from extra-virgin olive oil and ripe avocado rather than any dairy, so there's no cream, butter, or cheese to worry about — just clean, satisfying flavor. Fresh dill, parsley, lemon zest, and a pinch of turmeric give the tuna a vibrant, almost restaurant-worthy lift that you'd never expect from such a simple prep. Scallion greens add a mild bite without overpowering the delicate herb notes, and the whole thing comes together in one bowl with nothing more than a fork. The avocado halves double as edible vessels, which means minimal cleanup and a presentation that looks genuinely impressive on the plate. Serve them straight away with an extra squeeze of lemon and you've got a no-cook meal that's as easy to pull off on a busy weeknight as it is to bring out for guests.
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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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