Season the tuna with the smoked salt and sear briefly on both sides in the olive oil.
Finely chop all the herbs, place half of them on a piece of aluminum foil, place the fish slices on top and cover with the rest of the herbs. Close the foil and let everything infuse.
Bell bell pepper couscous: Peel the peppers and cut them into fine cubes.
Sauté in a little oil together with the finely diced onion.
Pour some hot broth over the couscous, mix with the bell pepper/onion mixture and allow to swell.
Fold in a little olive oil before serving.
Peel one fully ripe mango and cut into thin slices.
Cut the tuna into tranches, arrange on the plate and season with fleur de sel, add the couscous and the mango slices. Since I always cook without a recipe and without scales, the quantities are only approximate!