Avocado crostini with salt-cured tuna

February 16, 2009 8:14:13 PM PST
AVA Restaurant shares this light and tasty dish.

Avocado Crostini with Salt Cured Tuna

Ingredients:
6 oz ahi tuna
3 avocados
juice of 2 lemons
1 bunch chives
1 large pomelo, segmented
sea salt
focaccia
4 T California Extra Virgin arbequina olive oil (or any EVOO)

In advance:
Cover tuna with salt for 24 hours, then hang in refrigerator for 3 days up to one week

To Prepare:
Slice focaccia 1/2" thick and baste with a little olive oil. Toast in hot pan until crisp.

Dice avocado, mix in bowl with 3-4 Tbsp. extra virgin olive oil and 3 Tbsp. meyer lemon juice, 2 Tbsp. chives, and pomelo segments. Combine gently in bowl.

Spoon avocado mixture over toast. Place thinly sliced tuna over avocado and serve immediately.

About Dan Baker:
After working in upscale French restaurants up and down California, Dan Baker opened Marche aux Fleurs restaurant in 2001. His focus has always been supporting local farmers and purveyors while offering the best of the local season.

About AVA:
In 2006, Dan Baker took his vision to the next level by opening a second restaurant, AVA (American Viticultural Area). AVA focuses exclusively on California cuisine. The produce, proteins, and finishing ingredients come almost exclusively from our home state. In addition, the wines are solely from small independent producers within California.

AVA is the abbreviation for American Viticultural Area, or an American grape-growing region. Like the AOCs of France and DOCs of Italy, the AVA gives clues to a wine's quality, flavor profile, and terroir. Come experience many of California's 95 AVAs on our California-only wine list featuring only family-owned wineries. Enjoy the "California" cuisine of Executive Chef Dan Baker, where nearly all ingredients come from California. All meats and fish are sustainably raised and caught, and much of the produce is purchased directly from local farmers at the Marin County Farmers' Market. In addition to sourcing the highest quality ingredients we are curing salumi, rolling pasta, smoking bacon, and making all breads and ice creams. Also, please join us at our sister restaurant, Marche aux Fleurs, in nearby Ross.

636 San Anselmo Ave.
San Anselmo, CA 94960
Phone: 415-453-3407
Email: info@avamarin.com

About Organic Marin, Recipes from Land to Table:
Alice Waters calls Organic Marin, Recipes from Land to Table a "beautiful book, full of recipes for delicious and seasonal meals" that "is a tribute to Marin County farmers, artisan and cooks."

Written by Tim Porter (editor-at-large for Marin Magazine) and Tiburon chef Farina Wong Kingsley and produced by Marin Magazine - an award winning lifestyle magazine- Organic Marin celebrates the contributions of the farmers and ranchers of West Marin with 200 pages of photographs, stories and nearly 50 recipes from more than two dozen local restaurants.

Sales of Organic Marin, Recipes from Land to Table (Andrews McMeel, $29.99) help support Marin Organic's school lunch program.

The book can be purchased at your local bookstore, at several restaurants around Marin and online at www.marinmagazine.com/organicmarin.


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