I served with a simple baby brussels sprout and grape tomatoes salad.
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.
Mix the yogurt with the cream cheese in a small bowl - you can put salt, but it’s up to you ;).