Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines | America's Test Kitchen
Classic French recipes inspire a trio of carefully crafted, endlessly elegant tartines.
Keywords
- Main Courses
- Appetizers
- French
- Europe
- Eggs
- Fish & Seafood
- Eggs & Dairy
- Weeknight
- Sandwiches
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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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