4 baby eggplants
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup fennel seeds
4 (1 1/2-inch thick) ahi tuna steaks, about 1 1/2 pounds
2 cups chicken stock
1 big strip lemon peel
1 teaspoon smoked paprika
2 tablespoons creme fraiche or sour cream
Fresh basil leaves, for garnish
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