Toro Avocado Yuzu Crostini
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Makes about 24 small or 12 full-size crostini
These make wonderful starters for a dinner party. The secret, as usual, is to use the freshest of everything, especially the toro. You can substitute halibut or hamachi, or even cooked Dungeness crab works, too. The yuzu is well worth seeking out, but you can substitute a combo of Meyer lemon and grapefruit juices.
- 1 tablespoon butter
- 1/4 cup finely diced shallots
- Sea salt
- Freshly ground black pepper
- 1/2 pound toro (fatty tuna belly), finely chopped
- 1 tablespoon fruity extra virgin olive oil
- 1 tablespoon (or more) yuzu juice
- 1 ripe but firm medium avocado, sliced into 1/2-inch cubes
- Zest of 1 Meyer lemon, minced or grated
- 1 tablespoon minced Italian parsley
- About 24 lightly toasted baguette slices or 12 thin slices of sourdough batard
Instructions: Heat the butter in small skillet over low-medium heat. Add the shallots, and cook, stirring, until they brown and become crisp (about 5 minutes); be careful not to burn them. Transfer the shallots to paper towels, sprinkle with salt and pepper, and set aside.
In a bowl, gently mix together the toro, olive oil and yuzu juice. Taste for salt. Gently fold in the avocado cubes.
Spoon a heaping tablespoon (or more) onto each slice of bread, Top with the crisp shallots, lemon zest and parsley.
Per small crostini: 55 calories, 3 g protein, 4 g carbohydrate, 3 g fat (0 g saturated), 5 mg cholesterol, 43 mg sodium, 0 g fiber.
Wine pairing: This dish is enjoyed better with champagne.