Pepper-Crusted Tuna, Preserved Lemon, and Egg Tartines for Two
By Lan LamPublished on December 5, 2022
Time
25 minutes
Yield
Serves 2
Ingredients
Before You Begin
Ultrafresh tuna is critical for this recipe; it is briefly seared and will remain raw in the center. When purchasing raw tuna, the flesh should appear moist, shiny, and feel firm to the touch. If possible, ask your fishmonger to press the tuna with a finger—the flesh should spring right back. Try to have the fishmonger slice the steak to order so there's little to no connective tissue, since that can be unpleasantly chewy when eaten raw. Baguette or a fine-crumbed breadsuch as pain de mie or brioche can be substituted in this recipe; split one (6-inch) piece of baguette horizontally to create two slices. Serve these sandwiches as a light lunch or brunch; eat with a knife and fork.
Instructions
- Bring ½ inch water to boil in small saucepan over medium-high heat. Using tongs, place eggs in boiling water (eggs will not be submerged). Cover and cook for 7 minutes. Transfer saucepan to sink and run cold water over eggs for 30 seconds to stop cooking.
- Peel and halve eggs. Transfer yolks to bowl (yolks will be jammy). Chop egg whites. To yolks, add 1½ teaspoons extra-virgin olive oil, preserved lemon brine, mustard, and ¼ teaspoon lemon juice and whisk until well combined. Stir in 1½ teaspoons parsley, shallot, and egg whites. Season to taste with salt and pepper.
- In second bowl, combine preserved lemon, remaining 1 tablespoon extra-virgin olive oil, remaining ½ teaspoon lemon juice, and remaining 1 tablespoon parsley. Set aside.
- Slice tuna into 2-inch-wide strips. Rub ¼ teaspoon vegetable oil into all sides of tuna strips and then sprinkle with salt. Sprinkle 1 side of each strip with pepper, pressing gently to adhere. Heat remaining ¼ teaspoon vegetable oil in 10-inch carbon-steel or cast-iron skillet over high heat until just smoking. Sear tuna on 4 long sides, 30 seconds per side. Transfer to cutting board and immediately slice on bias ½ inch thick.
- Divide egg mixture evenly between bread slices and spread into even layer. Arrange tuna slices on top and garnish with parsley–preserved lemon mixture. Serve.
Time
25 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
For this French open-faced sandwich, we started by pressing coarsely ground pepper onto one side of tuna steaks and briefly searing the fish to create savory depth and bloom the pepper while leaving the interior cool. A rich soft-cooked egg and mustard spread was inspired by gribiche, a distant relative of mayonnaise. The spread holds the toppings of sliced tuna, along with a tangy preserved lemon and parsley vinaigrette, atop the slice of hearty bread.
Want more? Read the whole storyBefore You Begin
Ultrafresh tuna is critical for this recipe; it is briefly seared and will remain raw in the center. When purchasing raw tuna, the flesh should appear moist, shiny, and feel firm to the touch. If possible, ask your fishmonger to press the tuna with a finger—the flesh should spring right back. Try to have the fishmonger slice the steak to order so there's little to no connective tissue, since that can be unpleasantly chewy when eaten raw. Baguette or a fine-crumbed breadsuch as pain de mie or brioche can be substituted in this recipe; split one (6-inch) piece of baguette horizontally to create two slices. Serve these sandwiches as a light lunch or brunch; eat with a knife and fork.
Instructions
- Bring ½ inch water to boil in small saucepan over medium-high heat. Using tongs, place eggs in boiling water (eggs will not be submerged). Cover and cook for 7 minutes. Transfer saucepan to sink and run cold water over eggs for 30 seconds to stop cooking.
- Peel and halve eggs. Transfer yolks to bowl (yolks will be jammy). Chop egg whites. To yolks, add 1½ teaspoons extra-virgin olive oil, preserved lemon brine, mustard, and ¼ teaspoon lemon juice and whisk until well combined. Stir in 1½ teaspoons parsley, shallot, and egg whites. Season to taste with salt and pepper.
- In second bowl, combine preserved lemon, remaining 1 tablespoon extra-virgin olive oil, remaining ½ teaspoon lemon juice, and remaining 1 tablespoon parsley. Set aside.
- Slice tuna into 2-inch-wide strips. Rub ¼ teaspoon vegetable oil into all sides of tuna strips and then sprinkle with salt. Sprinkle 1 side of each strip with pepper, pressing gently to adhere. Heat remaining ¼ teaspoon vegetable oil in 10-inch carbon-steel or cast-iron skillet over high heat until just smoking. Sear tuna on 4 long sides, 30 seconds per side. Transfer to cutting board and immediately slice on bias ½ inch thick.
- Divide egg mixture evenly between bread slices and spread into even layer. Arrange tuna slices on top and garnish with parsley–preserved lemon mixture. Serve.
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