Yeast Free Lemon-Dill Avocado Boats
Bright, herby, and genuinely satisfying, this tuna-filled avocado dish is the kind of no-fuss meal that looks far more impressive than the effort it requires. The filling comes together in a single bowl — flaked tuna tossed with fresh lemon juice, zest, olive oil, dill, parsley, and a pinch of turmeric for a subtle golden warmth. Everything here is naturally free of yeast, so there's no need to scrutinize labels or swap out ingredients; it's just clean, whole-food cooking from start to finish. Creamy avocado acts as the perfect edible vessel, balancing the bright, acidic punch of the lemon and the grassy freshness of the herbs. It's the kind of lunch that feels light but actually keeps you full, thanks to the healthy fats pulling double duty from both the avocado and the olive oil. Serve it straight away with an extra squeeze of lemon and a few dill sprigs for a plate that's as pretty as it is delicious.
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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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