Lupin 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. A zesty tuna filling — built with fresh lemon juice, lemon zest, olive oil, dill, parsley, and a whisper of turmeric — gets spooned right into creamy avocado halves for a dish that's as beautiful as it is delicious. The turmeric adds a subtle warmth and gorgeous golden hue without overpowering the clean, citrusy notes that make the whole thing sing. Every ingredient here is straightforward and naturally free from lupin, which can sneak into processed foods and flour-based products in ways that catch people off guard — so cooking from scratch with whole ingredients like these is always the safer, tastier move. The scallion greens keep things light and fresh, while the olive oil ties the filling together with a silky richness that pairs perfectly with the buttery avocado. Serve with extra lemon wedges for squeezing and a few sprigs of fresh dill, and you've got a plate that feels like something from a seaside café.
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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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