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How about a light meal, easy to make and so delicious?


You don't need to be a master chef to prepare this recipe. As I said, is very simple, without mysteries, and very tasty.


Hey, ho, let’s go!




For two, you’ll need: 


2 generous tuna fillets

1 soupspoon paprika 

1 soupspoon cilantro

2 soupspoon olive oil

a handful of capers

1 cup Greek style yogurt 

1 tablespoon cream cheese

Salt ( It’s up to you)

136g of uncooked quinoa - I used Sun Dried Tomato Florentine (Easy Quinoa of  Nature's Earthly Choice).

1 plastic bag




I served with a simple baby brussels sprout and grape tomatoes salad.






























Tuna Fillets


In a medium plastic bag, combine olive oil, cilantro, paprika and salt. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.


After, place the tuna fillets into a baking tray, and bake in preheated oven (375F) for 30 minutes.




Place the quinoa into a small saucepan and add 1and1/2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is evaporated. Turn off the heat.


Yogurt Sauce


Mix the yogurt with the cream cheese in a small bowl - you can put salt, but it’s up to you ;). Microwave it for 20 seconds. 

Next, add the capers into the mixture. 



Ready! Enjoy it with an elegant Chadornay!

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