Seed Oil Free Lemon-Dill Avocado Boats

Total time10 min

Prep time10 min

Cook time0 min

5.0

(11)

Bright, fresh, and genuinely satisfying, these avocado boats are the kind of no-fuss meal that looks far more impressive than the effort involved. The tuna filling comes together in a single bowl — just flake, stir, and taste — so you're eating in minutes without heating up the kitchen. What makes this recipe a standout for anyone avoiding industrial seed oils is how straightforward the fat source is: extra-virgin olive oil is the only oil in the mix, full stop. No canola, no soybean oil hiding in a store-bought mayo, no "vegetable oil blend" to decode on a label. Fresh lemon juice and zest keep things lively, while dill, parsley, and a pinch of turmeric add layers of flavor that make the filling taste anything but plain. The creamy avocado acts as both vessel and ingredient, adding richness that rounds everything out beautifully. Serve it straight from the halved avocado with an extra squeeze of lemon and you've got a clean, vibrant plate that's as good for a quick lunch as it is for a light dinner.

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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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