Oats Free Lemon-Dill Avocado Boats
Bright, herby, and ready in minutes, this tuna-filled avocado is the kind of no-cook meal that feels far more impressive than the effort it requires. The filling comes together in a single bowl — flaked tuna tossed with fresh lemon juice, lemon zest, olive oil, dill, parsley, scallion greens, and a pinch of turmeric for a subtle golden warmth. Every ingredient is naturally whole and clean, so there's zero concern about hidden grains sneaking in through sauces, seasonings, or packaged shortcuts. The creamy avocado acts as both vessel and ingredient, its richness balancing the bright, citrusy punch of the filling beautifully. It's the kind of lunch that looks elegant on a plate but asks almost nothing of you in the kitchen. Serve it with extra lemon wedges and a few fresh dill sprigs, and it's genuinely hard to believe something this good came together so fast.
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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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