Pecan Free Lemon-Dill Avocado Boats
Bright, herby, and ready in minutes, this tuna-filled avocado is the kind of lunch that feels far more impressive than the effort it takes. The filling combines flaky canned tuna with fresh lemon juice, lemon zest, olive oil, dill, parsley, and a pinch of turmeric for a color and flavor boost that makes every bite feel alive. Creamy avocado acts as the perfect edible bowl, balancing the zippy citrus and savory tuna without needing any extra fuss. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution anxiety — just straightforward, wholesome cooking. It's a great option when you want something satisfying but light, and the fresh dill garnish makes it look genuinely beautiful on the plate. Serve it with a squeeze of lemon wedge right before eating and the whole thing comes together like something from a café menu.
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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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