Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines

Name: Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines
Cuisine: Europe, French
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

Appetizers
Main Courses
Europe
French
Eggs & Dairy
Fish & Seafood
Eggs
Weeknight
Sandwiches

By Lan Lam ･ Appears in Cook's Illustrated January/February 2023

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

SERVES 4

TIME 30 minutes

Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines

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