For the relish:
To make the relish, heat the olive oil in a pan and sauté the onion and pepper for about 5 minutes until softened but not coloured.
Stir in the tomatoes and continue to cook for another 3-4 minutes until the tomatoes have broken down.
Stir in the vinegar, then season to taste and add the sugar. Continue to cook for another 10-15 minutes until well reduced and thickened, stirring occasionally.
To make the tuna fingers: Place the breadcrumbs in a shallow dish and season to taste. Place the eggs and milk in a separate shallow dish. Season generously and whisk until well combined.
Place the flour on a flat plate. Cut the tuna into fingers, about 7.5cm (3in) x 2cm (3/4in) and toss to coat in the flour, shaking off any excess.
Dip into the egg mixture and then cover with the breadcrumbs – you can repeat this process for a really crunchy result.
Heat the vegetable oil in a large frying pan over a moderate heat. Add the coated tuna fingers and cook for a minute or two on each side until crisp and golden brown. Drain well on kitchen paper. (If using chicken, ensure thoroughly cooked, no pink)
Make the Ainsley Harriott Sundried Tomato & Garlic Cous Cous according to the directions on the sachet.
Arrange stacks of the crispy tuna fingers on plates with the Ainsley Harriott Sundried Tomato & Garlic Cous Cous and add a large spoonful of the red pepper relish to serve.
Use skinless chicken or turkey fillet instead of the tuna.