Toro Avocado Yuzu Crostini

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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

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