Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines

Ingredients

• 4 large eggs
• 3 tbsp extra-virgin olive oil (divided)
• 1 tbsp preserved lemon (chopped)
• 2 tsp preserved lemon brine
• 1 tbsp Dijon mustard
• 1.5 tsp lemon juice (divided)
• 3 tbsp fresh parsley (chopped, divided)
• 1 shallot (small, minced)
• 12 oz skinless yellowfin tuna steak (1 inch thick)
• 1 tsp vegetable oil (divided)
• 1 tsp kosher salt (plus extra to taste)
• 1 tbsp black pepper (coarsely ground, plus extra to taste)
• 4 slice country bread (6 inches wide and 3/4 inch thick, toasted)

Steps

1. 1

   Bring 1/2 inch water to boil in medium saucepan over medium-high heat.

2. 2

   Using tongs, place eggs in boiling water (eggs will not be submerged). Cover and cook for 7 minutes.

3. 3

   Transfer saucepan to sink and run cold water over eggs for 30 seconds to stop cooking.

4. 4

   Peel and halve eggs. Transfer yolks to bowl (yolks will be jammy). Chop egg whites.

5. 5

   To yolks, add 1 tablespoon extra-virgin olive oil, preserved lemon brine, mustard, and 1/2 teaspoon lemon juice and whisk until well combined.

6. 6

   Stir in 1 tablespoon parsley, shallot, and egg whites. Season with salt and pepper to taste.

7. 7

   In second bowl, combine preserved lemon, remaining 2 tablespoons extra-virgin olive oil, remaining 1 teaspoon lemon juice, and remaining 2 tablespoons parsley. Set aside.

8. 8

   Slice tuna into 2-inch-wide strips.

9. 9

   Rub 1/2 teaspoon vegetable oil into all sides of tuna strips and then sprinkle with salt.

10. 10

    Sprinkle 1 side of each strip with pepper, pressing gently to adhere.

11. 11

    Heat remaining 1/2 teaspoon vegetable oil in 12-inch carbon-steel or cast-iron skillet over high heat until just smoking.

12. 12

    Sear tuna on 4 long sides, 30 seconds per side.

13. 13

    Transfer to cutting board and immediately slice on bias 1/2 inch thick.

14. 14

    Divide egg mixture evenly among bread slices and spread into even layer.

15. 15

    Arrange tuna on top and garnish with parsley–preserved lemon mixture. Serve.

Notes

Ultrafresh tuna is critical for this recipe; it is briefly seared and will remain raw in the center. Baguette or a fine-crumbed bread such as pain de mie or brioche can be substituted; split two (6-inch) pieces of baguette horizontally to create four slices.

Nutrition per serving

• appetizer
• main
• seafood
• tuna
• tartine
• French
• seared
• lunch