Tuna Steak

Prepare the couscous according to the packet instructions and let it cool slightly. Finely grate the lemon zest and squeeze out 3 tbsp of juice. Mix 3 tbsp of oil, lemon juice and zest with the couscous, then season with salt and pepper.

Peel and dice the mango, removing the stone. Dice 100 g of Kühne fine gherkins and mix with the mango cubes and 2 tbsp of gherkin brine. Season with salt and pepper.

Slice the remaining gherkins and add them to the couscous along with another 4 tbsp of gherkin brine.

Mix fennel seeds with the remaining oil, salt and pepper, and brush the tuna with the mixture. Grill over low heat for about 10 minutes, turning once.

Quarter the tuna and serve with couscous and the gherkin–mango relish.