Tuna Burgers and Avocado Fries

                                                                                                                                                                           In keeping with the effort we are making to eat healthier and to get into better shape, tonite, Mark I had a fantastic (yet healthy) meal. One more worthy of sharing than anything else I've cooked so far. I'm happy to report that avocado fries will be on the menu in our house forever more!







Tuna Burger and Avocado Fries with Wasabi Mustard

Tuna Burger: (we bought ours already marinated and put together at Earth Fare, but this recipe is great!)

Ingredients- serves 4

1 lb sushi grade Ahi Tuna
2 tbsp low-sodium tamari (soy sauce)
1 1/2 tbsp olive oil
1/2 tsp wasabi paste
1 lime – zested
squeeze of lime juice
1/4 cup fresh cilantro – chopped
2 tsp ground ginger
1 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Preparation:


Chop the tuna into chunks and add to a food processor. Pulse a few times to break down tuna.
In a large mixing bowl add olive oil, tamari, lime juice and zest, cilantro, ginger, S&P. Mix and add to tuna. Blend until well combined, (1 minute approx) mimicking ground meat.
Form into 4 x 4oz burgers. Preheat large non-stick saute/grill pan on medium heat for 1 minute. Sear burgers for 2 minutes each side for rare or longer for more well done. Serve with fresh sprouts and avocado on a toasted whole wheat bun.


Avocado Fries: (We substituted Extra Virgin Olive Oil for Eggs)
Ingredients

Canola oil for frying (again we used EVO)
1/4 cup flour
About 1/4 tsp. kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preparation
1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.
2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste.



We also grilled Mushrooms to top our burgers with and as you can tell from the picture, I served it with the sprouts and some red onion as well. I left the tomato on the side and topped with the Wasabi Mustard. We used the mustard to dip our fries in, too.

Enjoy!