This tuna is delicious sprinkled with fresh parsley, and it pairs well with roasted fennel.
Cousin loves deep-sea fishing and gifted us unexpectedly with a massive slab of fresh tuna, which was absolutely phenomenal for this recipe. This assembled easily, with fairly common ingredients (the fennel seed I had on hand from making some pork shoulder earlier in the year), so it was perfect for an impressive last-minute dish. At my family's request I cooked the fish all the way through, and the fennel/salt/pepper crust was still fantastic. I doubled up on the brown butter ingredients so that it could be slathered over the tuna and some fresh steamed asparagus, and that was also a hit.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.