My friend Julia made the Seared Tuna with Fennel Seeds & Caper Brown Butter from Fine Cooking #83. I decided to give it a try too.
We loved the tuna and we loved the capers, but I didn't care for the brown butter sauce. Gary didn't say one way or the other on the sauce. I have other seared tuna recipes I would make again before this one.
I served it with roasted fennel, as suggested by the magazine. Good thing I can eat a whole bulb of fennel, because Gary didn't finish his.