Avocado tuna burger with sweet potato fries and avocado cream cheese dip

Ingredients for 1 servings:

• 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
• 1 large sweet potato(s) , or two small
• 2 tbsp oil, possibly one more
• 1 avocado(s)
• 2 tsp, heaped double cream cheese
• 1 garlic clove(s), peeled
• 2 tsp, heaped sour cream
• 1 tsp, levelled lemon juice
• 3 cherry tomatoes
• Salt, coarse
• pepper
• 1 burger bun
• ½ avocado(s)
• 3 cherry tomatoes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

It’s best to start by marinating the tuna, as it should marinate for 1-2 hours in the refrigerator. Shorter marinade is also possible, but the flavor will be less intense. Marinate the tuna steaks: Press 1 peeled garlic clove through a press and mix it with the soy sauce, balsamic vinegar, and 2 tablespoons of sesame or olive oil in a freezer bag or plastic bag. I use 2 tablespoons of soy sauce because I like it; if you’re not so fond of soy sauce, use just 1 spoon. Place the tuna in the marinade, seal the plastic bag tightly with a clip, and spread the marinade on both sides of the steaks by rotating the bag. Now place the plastic bag in the refrigerator for at least one hour. Sweet Potato Fries: Peel the sweet potato and cut it into strips for French fries. The quickest way to do this is with a food processor, as sweet potatoes are very hard when raw, but a sharp knife will also work. 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 (fan oven) for about 20 minutes. Be careful not to burn them; sweet potatoes cook faster in the oven than regular potatoes. Prepare the avocado cream cheese dip: Cut 1 avocado lengthwise, twist each half in opposite directions, separate them, and discard the pit. Scrape the flesh out of the skin with a teaspoon and mash it in a small bowl with a fork. Season with lemon juice—decide how much you like, but it’s best to start carefully with a teaspoon—and mix until a paste forms. Then stir in 2 heaped teaspoons each of cream cheese and sour cream, as well as the peeled and pressed garlic clove, and season with coarse salt (the dip also tastes good with regular, fine-grained salt) and a pinch of pepper. Finally, finely dice 3 cherry tomatoes and stir in. Top the burger and arrange the fries: Slice half an avocado and 3 cherry tomatoes. 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 it. Spread a thin layer of dip on both sides of the bun and arrange on a plate. Spread the tomato slices on the bottom half, place the avocado slices on top, stack the cooked fish on top, and place the burger lid on top. Remove the finished sweet potato fries from the oven, arrange them next to the burger, and sprinkle with salt for even better flavor. Spread the dip on both sides of the burger. Serve immediately!