Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines for Two
Keywords
- Main Courses
- Eggs
- Fish & Seafood
- For Two
- Weeknight
- Sandwiches
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Cooking tools:
- Cast iron skillet
- Saucepan
- Stove
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
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
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