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Tuna steak with couscous and cucumber and mango relish

Tuna steak

with couscous and cucumber and mango relish

Duration
approx. 40 min.
Effort
Leicht

Ingredients for 4 people

  • 200 gCouscous (instant)
  • 1Lemon
  • 6 TbspVegetable oil
  •  Salt
  •  Pepper
  • 1Ripe mango
  • 200 gKühne Fine Cornichons
  • 2 TbspFennel seeds
  • 400 gTuna fillets
  • 1 BunchChives
  •  Materials: Barbecue

Nutritional information

Approx. 686 kcal (2866 kJ) / 29 g protein / 33 g fat / 70 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Products used

Preparation

Rezept Thunfischsteak mit Couscous und Gurken-Mango Relish

1. Prepare the couscous according to the package directions and let cool. Finely grate the lemon zest and squeeze 3 tbsp of juice. Mix 3 tbsp oil, lemon juice and zest with the couscous and season with salt and pepper.


2. Peel the mango, remove core and dice. Dice 100 g Kühne Fine Cornichons, mix with the diced mango and 2 tbsp of the cornichon brine and season with salt and pepper.


3. Slice the remaining cornichons and add them with another 4 tbsp of the brine to the couscous.


4. Mix the fennel seeds with the remaining oil, salt and pepper and use it to brush the tuna with. Grill on both sides for about 10 minutes on a barbecue over low heat.


5. Cut the tune into quarters and serve with couscous and cucumber and mango relish.


1. Prepare the couscous according to the package directions and let cool. Finely grate the lemon zest and squeeze 3 tbsp of juice. Mix 3 tbsp oil, lemon juice and zest with the couscous and season with salt and pepper.


2. Peel the mango, remove core and dice. Dice 100 g Kühne Fine Cornichons, mix with the diced mango and 2 tbsp of the cornichon brine and season with salt and pepper.


3. Slice the remaining cornichons and add them with another 4 tbsp of the brine to the couscous.


4. Mix the fennel seeds with the remaining oil, salt and pepper and use it to brush the tuna with. Grill on both sides for about 10 minutes on a barbecue over low heat.


5. Cut the tune into quarters and serve with couscous and cucumber and mango relish.