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

Main Courses
Fish & Seafood
Eggs
Weeknight
For Two
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 2

TIME 25 minutes

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

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