Mustard 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. The filling comes together in a single bowl — flaked tuna tossed with fresh lemon juice, lemon zest, olive oil, dill, parsley, and a pinch of turmeric for a subtle golden warmth. Every ingredient is clean and straightforward, which is great news if you're navigating condiment labels at the store, where mustard has a way of sneaking into tuna salads, dressings, and pre-seasoned mixes. Here, the brightness comes entirely from citrus and fresh herbs, so there's nothing to second-guess. The creamy avocado acts as both the vessel and a rich, buttery counterpoint to the zippy filling — no bread, no crackers, no extra steps required. Serve them straight from the plate with a squeeze of lemon and a few extra dill sprigs, and you've got a lunch or light dinner that feels effortlessly put-together.
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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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