Paleo Lemon-Dill Avocado Boats
Bright, herby, and satisfying without a single grain or processed ingredient in sight, this tuna-filled avocado is the kind of lunch that actually keeps you full. The filling comes together in one bowl — drained tuna tossed with fresh lemon juice, lemon zest, olive oil, dill, parsley, scallion greens, and a pinch of turmeric for a subtle golden warmth. Everything here is clean and whole-food by nature, so there's no label-reading required and no swapping out sketchy pantry staples. The creamy avocado acts as both the vessel and a rich, buttery counterpoint to the zippy, herb-forward tuna mixture. A quick taste-and-adjust step ensures the filling is perfectly bright and well-seasoned before it hits the plate. It's the kind of no-cook assembly that feels almost too easy for how impressive it looks — especially with a few fresh dill sprigs laid on top.
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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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