Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines for Two

Name: Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines for Two
Yield: Serves 2
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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Appears in Cook's Illustrated January/February 2023

Classic French recipes inspire a trio of carefully crafted, endlessly elegant tartines.

SERVES2

TIME25 minutes

Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines for Two

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...

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