Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines
Keywords
- Main Courses
- Appetizers
- French
- Europe
- Eggs
- Fish & Seafood
- Eggs & Dairy
- Weeknight
- Sandwiches
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Cooking tools:
- Cast iron skillet
- Saucepan
- Tongs
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Spoon
Ingredients
- 4 large eggs
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon chopped preserved lemon plus 2 teaspoons brine
- 1 tablespoon Dijon mustard
- 1½ teaspoons lemon juice, divided
- 3 tablespoons chopped fresh parsley, divided
- 1 small shallot, minced
- 1 (12-ounce) skinless yellowfin tuna steak, 1 inch thick
- 1 teaspoon vegetable oil, divided
- 1 teaspoon kosher salt
- 1 tablespoon coarsely ground black pepper
- 4 slices country bread, 6 inches wide and ¾ inch thick, toasted
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