Xanthan Gum Free Lemon-Dill Avocado Boats
Bright, herby, and ready in minutes, this tuna-stuffed avocado is the kind of no-cook meal that feels far more impressive than the effort it requires. The filling layers fresh lemon juice, lemon zest, olive oil, dill, parsley, and a pinch of turmeric into something genuinely vibrant — nothing muddy or bland about it. Because the whole dish is built from whole, recognizable ingredients, there's no need to scan labels for hidden stabilizers or thickeners that so often sneak into packaged dressings and condiments. Xanthan gum is a common additive in processed foods and even some bottled dressings, so making your own tuna mixture from scratch is the cleanest, most straightforward workaround. The creamy avocado acts as both vessel and ingredient, adding richness that makes the bright lemon-herb filling really sing. Serve it straight from the halved avocado for a presentation that looks effortlessly put-together, whether it's a quick weekday lunch or a light dinner.
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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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