Seared Tuna Steak with Cucumber Radish and Fennel Salad – A Perfect Summer Recipe

A perfect Gabriel Method meal includes incorporating the big 3:

  • Protein
  • Omega 3s
  • Living Greens

This recipe is a great way to get all 3 of these into one meal.

So if you’re looking for dinner inspiration that will satisfy your appetite, and give you excellent nutrition, this is the perfect recipe.

The star of this dinner is tuna. Along with being a great source of protein, another nutritional highlight of tuna is its high in omega 3 fatty acids, which are essential for reducing inflammation and turning off The Fat Programs.

As with all Gabriel Method recipes, we suggest you use ingredients that are wild, organic, and sustainably sourced when possible. This is even more important with tuna to assure you’re consuming healthy proteins without additional contaminants from fish farming. As an alternative, you can use wild salmon or mackerel.

This recipe serves 2, and is perfect for a main meal at lunch or dinner.

Seared Tuna Steak with Cucumber Radish and Fennel Salad



  • 2 x thick cut Fresh sustainably sourced Tuna steaks
  • 2 tablespoons – coarse crushed black pepper
  • 1 tablespoons – fine Himalayan salt
  • 2 tablespoons – Ghee or organic butter for cooking


  • 1 large cucumber
  • 8 small red radishes
  • 2 baby fennel
  • 2 lemons
  • 1 bunch (handful) of dill
  • 1 bunch (handful) of parsley
  • Pinch of ground pepper
  • Pinch of ground salt
  • 2 heaping tablespoons of organic yogurt
  • 2 tablespoons of cold pressed chia seed oil, flaxseed oil or extra virgin olive oil (salad oil).



Start by preparing your salad. First, prepare your cucumbers. We recommend keeping the skin on cucumbers but you can peel if you prefer. Halve the cucumber lengthways and use a teaspoon to core out the seeds and discard.

  • Cut the cucumber into slices about 1cm thick and place them in a large mixing bowl.
  • Use a mandolin to finely slice the baby fennel and add to the cucumber.
  • Cut the radishes into quarters and add to the mixing bowl.


  • Remove all the peel and pith from the lemons and then separate the segments. Do this over the mixing bowl so any lemon juice is added to your vegetables. Once you’ve cut the segments out squeeze remainder of the lemon juice out into the salad.
  • Finely chop the Dill and Parsley and add into the mixing bowl.
  • Lastly, add the yogurt and olive oil, and season with salt and pepper. Toss the salad to mix everything together well.


Next – Let’s prepare the tuna…

    Warm a skillet or frying pan over medium heat and add 2 tablespoons of ghee or butter.

    Season the Tuna steaks well with the coarsely crushed pepper and salt.

    Sear the Tuna until medium rare, approx. 2 to 3 minutes per side. If you prefer your Tuna cooked through, turn over the Tuna and cook for another 2 to 3 minutes per side.


    Add a healthy portion of the cucumber, radish and fennel salad to a plate and set the tuna on top. Drizzle with a salad oil and enjoy!

    Give this recipe a try for dinner this week, and Let us know your thoughts! Leave a comment below and join the conversation.


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