Pepper Crusted Tuna Preserved Lemon and Egg Tartines
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
Instructions
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