This tuna is delicious sprinkled with fresh parsley, and it pairs well with roasted fennel.
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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.
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