Page 12 - Kingsmill Dining Newsletter 3-5-19

TUNA TARTARE WITH SIRACHA ICE CREAM

What you'll need:

Tuna and Avocado Puree Siracha Ice Cream

3 lbs. sushi grade tuna steaks 1/3 cup siracha (use less if desired)
1 ⁄ cups olive oil 1/2 cup sugar
5 limes, zest of, grated 1/2 pint whole milk
1/2 cup freshly squeezed lime juice 5 egg yolks
2 ⁄ÿ Tbsp soy sauce 1 teaspoon vanilla extract
2 Tbsp hot red pepper sauce 1/2 pint heavy whipping cream
2 ⁄ÿ Tbsp kosher salt
1 ⁄ÿ Tbsp fresh ground black pepper
1 ⁄ cups minced scallions, white & green parts

5 Haas Avocados

Tuna prep: Avocado Puree prep:

Cut the tuna into 1/4-inch dice and place it in
Cut the avocados in half, remove the seed
large bowl. In a separate bowl, combine the
and peel. Cut the avocados into 1/4-inch
olive oil, lime zest, lime juice, soy sauce, salt
dice. Salt and Pepper to taste and 1
and pepper. Pour over the tuna, add the
tablespoon fresh lime juice. Puree in a
scallions and mix well. Allow to sit in the
food processor until smooth.
refrigerator for at least 1 hour.

Siracha Ice Cream prep:

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.