Seared Tuna & Jammy Egg Toasts

These Seared Tuna & Jammy Egg Toasts have perfectly seared fresh tuna layered on a lemony dijon egg salad. All on crispy sourdough bread.

These pepper-crusted seared tuna toasts are a simple lunch, light dinner, or appetizer that feels a little elevated without requiring much effort. Toasted sourdough is topped with a jammy egg salad tossed in a lemony whole grain mustard vinaigrette, creating a rich and flavorful base for the tuna.

The tuna is quickly seared and coated in cracked black pepper, adding texture and a bold bite that pairs perfectly with the creamy eggs and fresh dill. Served open-faced on crisp sourdough, these toasts are packed with protein and come together in under 30 minutes.

If you like this tuna recipe, you’ll love my Sesame Crusted Seared Tuna Bowls, Seared Tuna Niçoise Salad and Niçoise Egg Salad Toasts.

• Toasts/Flatbreads

Seared Tuna & Jammy Egg Toasts

These Seared Tuna & Jammy Egg Toasts have perfectly seared fresh tuna layered on a lemony dijon egg salad. All on crispy sourdough bread.

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Ingredients

Serves 6 toasts

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The egg salad:

• ▢ 4 eggs
• ▢ 1 tbsp whole grain Dijon mustard
• ▢ 1 tbsp fresh lemon juice
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp chopped fresh dill
• ▢ salt
• ▢ pepper

The tuna:

• ▢ 8 oz sushi-grade tuna steak
• ▢ 1 tbsp coarsely cracked black pepper
• ▢ 1 tbsp neutral oil (avocado or canola)

Assembly:

• ▢ 3 slices sourdough bread, halved
• ▢ Extra fresh dill, for garnish
• ▢ Flaky salt, for serving
• ▢ Lemon wedges, for serving

Instructions 

• Cook the eggs: Bring a small pot of water to a boil. Carefully add the eggs and cook for 7 minutes for jammy centers. Transfer immediately to an ice bath and let cool completely before peeling.
• Make the vinaigrette: In a medium bowl, whisk together the whole grain Dijon, lemon juice, olive oil, dill, salt, and pepper.
• Prepare the egg salad: Roughly chop the eggs and fold them into the vinaigrette. The mixture should be chunky with visible pieces of jammy yolk. Set aside.
• Season the tuna: Pat the tuna dry and season all sides with the salt. Press the cracked black pepper evenly over the exterior. (see note)
• Sear the tuna: Heat the neutral oil in a skillet over high heat until shimmering. Sear the tuna for about 30–45 seconds per side, including the edges, until a thin crust forms while the center remains rare. Transfer to a cutting board and let rest for 2 minutes before slicing thinly. Make sure to not wait longer than 2 minutes as the tuna will continue to cook.
• Toast the bread: Toast the sourdough halves until golden and crisp.
• Assemble: Spoon the egg salad evenly over each toast. Top with slices of seared tuna and garnish with additional dill, flaky salt, and a squeeze of fresh lemon juice.
• Serve: Enjoy immediately while the toast is crisp and the tuna is freshly seared.

Video

Notes

Note: The serving size for this recipe is 3 full toasts, or 6 toasts cut in half. This recipe works as a toast enjoyed for lunch, or cut in half for an appetizer.

Note: If it is a large piece of tuna, you can cut the tuna into large strips to ensure you get the perfect sear on all pieces. Alternatively, you can keep it in one piece to cook.