Bright, herby, and genuinely satisfying, these avocado boats are the kind of no-fuss meal that looks far more impressive than the effort involved. A lemony tuna filling — lifted with fresh dill, parsley, scallion greens, and a whisper of turmeric — gets spooned right into creamy avocado halves, so there's no bread, no wrap, and no grain of any kind in sight. That makes this naturally safe for anyone navigating a rye sensitivity without having to swap a single ingredient or hunt down specialty products. The combination of olive oil and avocado keeps everything rich and silky, while the lemon juice and zest cut right through with a clean, citrusy punch. It's the kind of recipe that works just as well for a quick weekday lunch as it does for a light dinner when you want something that feels a little elevated. Serve it with extra lemon wedges and a few fresh dill sprigs, and it's honestly beautiful on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →2 servings
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.
Taste the filling and adjust salt or lemon juice as needed — it should taste bright and well-seasoned.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
