Pepper Crusted Tuna Preserved Lemon and Egg Tartines for Two
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
Instructions
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