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Avocado tuna burger with sweet potato fries and avocado cream cheese dip
It is best to start with marinating the tuna, as the fish should marinate in the refrigerator for 1 – 2 hours. Shorter is also possible, but then the marinade does not taste as intense.
Marinate the tuna steaks:
Press 1 peeled clove of garlic through the press and mix with the soy sauce, balsamic cream and 2 tablespoons of sesame or olive oil in a freezer bag or plastic bag. I take 2 tablespoons of soy sauce because I like the sauce, if you are not so “in love” with soy sauce, you only need 1 spoon. Place the tuna in the marinade, close the plastic bag tightly with a clip and spread the marinade on both sides of the steaks by turning the bag. Now put the fresh-keeping bag in the refrigerator for at least an hour.
The sweet potato fries:
Peel the sweet potato and cut into strips of french fries. The quickest way to do this is with a multi-cutter, as the raw sweet potatoes are very hard, but you can also use a sharp knife. Place the potato strips in a single layer on a baking sheet lined with baking paper, drizzle with about 2 – 3 tablespoons of oil and bake at 200 ° C for about 20 minutes. Be careful not to burn them; Sweet potatoes cook faster in the oven than normal potatoes.
Prepare the avocado cream cheese dip:
Cut 1 avocado length ways, turn the halves in opposite directions, separate from each other and discard the core. Scrape the pulp from the skin with a teaspoon and mash it in a bowl with a fork. Season with lemon juice – decide individually how much you like, it is better to start carefully with a teaspoon – and stir until a paste is formed. Then stir in 2 well heaped teaspoons of cream cheese and sour cream as well as the pulled garlic clove, pressed through the press, season with coarse salt – the dip also tastes good with normal, fine-grained salt – and a little pepper. Finally, dice 3 cherry tomatoes and stir in.
Cover the burger and serve the french fries:
Cut half the avocado and 3 cherry tomatoes into slices. Heat 2 tablespoons of oil in a grill pan on the stove and fry the tuna for 1 – 1.5 minutes on each side. Meanwhile, cut open the hamburger bun and toast. Spread a thin layer of dip on both insides of the roll and arrange on a plate. Spread the tomato slices on the lower part, place the avocado slices on top, stack the fried fish on top and put the burger lid on top.
Take the finished sweet potato fries out of the oven, place them next to the burger and sprinkle with salt, so they taste even better. Spread the dip to the right and left of the burger.
Serve immediately!
Ingredients for 1 serving:
| For the Fish : |
|---|
| 1 Tuna steak (s) |
| 1 Garlic clove (s), peeled |
| 1 tbsp soy sauce |
| 1 tbsp Crema di balsamic vinegar |
| 2 tbsp Olive oil or sesame oil |
| For the side dish: |
|---|
| 1 large Sweet potato (s), or two small ones |
| 2 tbsp Oil, maybe one more |
| For the dip: |
|---|
| 1 Avocado (s) |
| 2 tsp, heaped Double cream cheese |
| 1 Garlic clove (s), peeled |
| 2 tsp, heaped Sour cream or sour cream |
| 1 tsp, leveled Lemon juice |
| 3rd Cherry tomato Salt, coarse pepper |
| Also : |
|---|
| 1 Burger bun |
| ½ Avocado (s) |
| 3rd Cherry tomato |
| working hours | about 30 minutes |
| rest time | Around 1 hour |
| Cooking / baking time | about 20 minutes |
| total time | approx. 1 hour 50 minutes |
| Level of difficulty | normal |
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