Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines for Two
Appears in Cook's Illustrated January/February 2023
WHY THIS RECIPE WORKS
For this French open-faced sandwich, we started by pressing coarsely ground pepper onto one side of tuna steaks and briefly searing the fish to create savory depth and bloom the pepper while leaving the interior cool. A rich soft-cooked egg...