Tuna burger with fries

Ingredients for 2 servings:

• 2 steak(s) of tuna, 125 g each
• 2 tsp oil
• Salt
• 1 bunch coriander, fresh, or 2 tsp coriander powder
• 2 large rolls (hamburger rolls)
• 50 g sour cream, or lactose-free sour cream
• 1 tbsp chili sauce
• 4 leaves of lettuce, from lettuce hearts (iceberg lettuce etc.)
• 6 m.-sized potatoes
• some olive oil
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Tuna steak, homemade fries, super delicious, lactose-free

Peel the potatoes and cut into approximately 1 cm thick sticks. Place them in a bowl of water until all the potatoes have been peeled and cut. Ensure the sticks are cut as evenly as possible. Drain the water and dry the potatoes, return them to the bowl, and drizzle with a little olive oil. Shake vigorously. It’s best to use a bowl with a lid for this. Place the potatoes on a baking tray lined with baking paper and spread them evenly. Bake at 200°C (convection oven) for about 20 minutes. Now wash the tuna steaks and carefully pat them dry. Then wash the fresh coriander, pat it dry, and chop it very finely. Wash the lettuce leaves and pat them dry. Make a dip from the sour cream and chili sauce and season with salt if desired. Heat the oil in a pan and fry the tuna steaks for 2-3 minutes on each side. Then remove the steaks from the pan, season with salt, and toss in the coriander. Then return them to the pan. Cover and let them cook a little more on the hot stovetop (the stovetop should be turned off by now). Lightly toast the hamburger buns, cut them open, and spread them with the dip. Top with lettuce leaves, then the tuna steak, and close with the bun lid. The fries are ready when they’re nicely browned. Remove from the oven and place them in a bowl, season with salt and paprika, and shake everything well to ensure the seasoning gets evenly distributed. Serve the fries with the tuna burger.