Pescatarian Lemon-Dill Avocado Boats

Total time10 min

Prep time10 min

Cook time0 min

5.0

(11)

Bright, herby, and ready in minutes, this is the kind of no-cook meal that feels 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 satisfying. The turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the clean, citrusy flavors that make this filling so addictive. Because everything here is naturally fish-forward and plant-based, there's no need to swap or substitute a single thing — it just works. Canned tuna packed in water keeps things light, while the extra-virgin olive oil and ripe avocado bring enough richness to make each bite feel indulgent. It's the kind of lunch you'll find yourself craving on repeat, especially when you want something nourishing that doesn't require turning on the stove.

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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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