Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines for Two | America's Test Kitchen

Ingredients

• 2 large eggs
• 1½ tablespoons extra-virgin olive oil , divided
• 1½ teaspoons chopped preserved lemon plus 1 teaspoon brine
• 1½ teaspoons Dijon mustard
• ¾ teaspoon lemon juice , divided
• 1½ tablespoons chopped fresh parsley , divided
• ½ small shallot , minced
• 1 (6-ounce) skinless yellowfin tuna steak , 1 inch thick
• ½ teaspoon vegetable oil , divided
• ½ teaspoon kosher salt
• 1½ teaspoons coarsely ground black pepper
• 2 slices country bread , 6 inches wide and ¾ inch thick, toasted