Summary

Ingredients

• 2 steak (s), from tuna, each 15 g
• 2 teaspoons oil
• salt
• 1 bunch fresh coriander or 2 teaspoons coriander powder
• 2 large rolls, (hamburger rolls)
• 50 g sour cream or sour cream, lactose-free
• 1 tablespoon chili sauce
• 4 leaves lettuce, lettuce hearts (iceberg lettuce etc.)
• 6 medium potato (s)
• some olive oil
• Paprika powder, noble sweet

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Instructions

1. Peel the potatoes and cut into sticks approx. 1 cm thick. Place in a bowl of water until all of the potatoes are peeled and cut. Make sure that the pins are cut as evenly as possible. Drain the water and dry the potatoes, return them to the bowl and pour a little olive oil over them. Shake vigorously. It is best to use a bowl with a lid for this. Then place the potatoes on a baking sheet lined with baking paper and distribute them evenly. Bake at 200 ° C for about 20 minutes.
2. Now wash off the tuna steaks and carefully pat dry. Then wash the fresh coriander, pat dry and chop very finely. Wash the lettuce leaves and pat dry. Make a dip out of the sour cream or sour cream and the chilli sauce and season with salt if necessary. Heat the oil in a pan and fry the tuna steaks for 2-3 minutes on each side. Then take the steaks out of the pan, season with salt and turn them in the coriander, then put them back in the pan, put the lid on and let cook a little longer on the hot plate, but this should already be switched off!
3. Toast the hamburger buns lightly, cut them open and brush with the dip, add lettuce leaves and then the tuna steak on top, close with the bread roll lid. The fries are ready when they are nicely browned, put them out of the oven in a bowl, salt and season with paprika, shake everything well so that the seasoning gets everywhere. Serve the fries with the tuna burger.