Sesame Free Lemon-Dill Avocado Boats
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 packed with fresh dill, parsley, and scallion greens gets spooned right into creamy avocado halves, making cleanup almost nonexistent. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole plate pop. For anyone navigating sesame sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sneaky sesame-based ingredients that tend to show up in tuna salads and grain bowls. Every ingredient here is straightforward and easy to verify, so there's no label-reading stress involved. Serve it with a squeeze of fresh lemon and a few extra dill sprigs for a lunch or light dinner that tastes like something you'd order at a café.
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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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