A Taste of Kingsmill: Tuna Tartare with Sriracha Ice Cream | Kingsmill Resort, Williamsburg VA A Taste of Kingsmill: Tuna Tartare with Sriracha Ice Cream | Kingsmill Resort, Williamsburg VA
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A Taste of Kingsmill: Tuna Tartare with Sriracha Ice Cream

Sriracha ice cream and tuna? It sounds crazy, but you just gotta try it!

Kingsmill Resort,

Don’t shy away from preparing raw fish with this tasty Tuna Tartare recipe straight from Chef McGinley’s kitchen at Elements 1010.

Tuna Tartare with Siracha Ice Cream

What you’ll need:

Tuna and Avocado Puree

  • 3 lbs. sushi grade tuna steaks
  • 1 1⁄4 cups olive oil
  • 5 limes, zest of, grated
  • 1/2 cup freshly squeezed lime juice
  • 2 1⁄2 Tbsp soy sauce
  • 2 Tbsp hot red pepper sauce
  • 2 1⁄2 Tbsp kosher salt
  • 1 1⁄2 Tbsp fresh ground black pepper
  • 1 1⁄4 cups minced scallions, white and green parts
  • 5 Haas Avocados

Sriracha Ice Cream

  • 1/3 cup sriracha (use less if desired)
  • 1/2 cup sugar
  • 1/2 pint whole milk
  • 5 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 pint heavy whipping cream

How to prepare:


Cut the tuna into 1/4-inch dice and place it in large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, soy sauce, salt and pepper. Pour over the tuna, add the scallions and mix well. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.

Avocado Puree

Cut the avocados in half, remove the seed and peel. Take the halves and cut into 1/4-inch dice. Salt and Pepper to taste and 1 tablespoon fresh lime juice. Puree in a food processor until smooth.

Sriracha Ice Cream

Slowly heat the first 5 ingredients in a double boiler until they reach custard-like consistency at about 175 degrees F. Remove from heat, whisk in cream and vanilla, and cool completely in the refrigerator. Transfer mixture to the bowl of your ice cream maker and process it until it is about the consistency of soft-serve ice cream. If you like, you can eat it now, or chill it in the freezer for a few more hours to harden.

Written By: Aleixka Macfie-Hernandez

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