Fast food à ma façon – Steak de thon grillé, vinaigrette aux poivrons grillés et roquette avec quinoa aux choux de Bruxelles

This is a recipe for those days you want to eat well and not spend a whole day in the kitchen. I can almost call this a fast food meal, and anything I classified in my “less than 30 minutes” category can be called “fast food”, now 30 minutes is fast to me, of course comparing to some frozen meal you throw in the microwave, might not be. Of course everything is subjective. But since we are comparing this to homemade meals, and nothing else, this is definitely fast food.

You can substitute tuna with any other white fish, and quinoa with rice, but quinoa being very nutritious, it’s always good to add it into a regular diet.

Lately, I have been using brussel sprouts mainly shredded mixed with other vegetables and I really like them this way. It’s one way among others to prepare them. If you serve them whole as a side dish, may people tend to be reluctant and un-excited to eat them. Shredding them, make their flavor more subtle and friendlier and less intimidating to certain people.

Ingredients for 4

For the tuna

  • 4 tuna steaks
  • 1 small green bell pepper
  • 1 small red bell pepper
  • 1/4 red onion, finely chopped
  • 2 scallions, chopped
  • 1tsp chives, chopped
  • 3 tbs olive oil
  • juice of 1 lemon
  • 1 tsp tabasco sauce
  • one pinch of cayenne pepper
  • salt and pepper

For the quinoa

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1/2 onion finely sliced
  • 1 garlic clove, crushed
  • 3/4 lb brussel sprouts, shredded
  • about 12 cherry tomatoes, cut in half lenghtwise
  • smoked paprika
  • salt and pepper


For the relish

Broil peppers under broiler on all sides until the skin darkens. Remove from oven, let them cool, then remove seeds and peel. Cut in small cubes. Add the remaining ingredients and mix well.

For the quinoa

Steam quinoa in a medium size pot with vegetable broth for about 20 minutes. Heat olive oil in a pan, brown onions. Add tomatoes and garlic and stir for a few minutes. Then add shredded brussel sprouts. Mix well to combine all ingredients, then add paprika, salt and pepper.  Cover with a lid and let it cook for about 10 minutes, until sprouts are tender but still green and with a tiny crunch. When quinoa is cooked, add to the pan. Mix well for a few minutes to combine all ingredients.

Grill tuna steak on a skillet, Add salt and pepper and serve with two tbs relish on top and quinoa on the side.