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Can Hell's Kitchen's Mia Castro make a Seafood Dish in just 10 Minutes? Find out this week on Ramsay in 10 as Mia puts a Puerto Rican spin on Poke and shows you a few tricks along the way. Recipe below! Don't forget to Pre-Order Gordon's Newest Cookbook Quick and Delicious: po.st/VdFBEt Puerto Rican Poke with Spicy Tuna & Avocado Yield: 2 servings For spicy tuna: ¼ - ½ # sushi grade, ahi tuna loin 2-4 T mayonnaise (Fabanaise, avocado oil, eggless mayo) 1-2 T gochujang (can use sriracha alternatively) 1-2 t toasted sesame oil Tt salt Method: With a sharp knife, small dice tuna and place in a medium bowl. Add all ingredients in (little by little) until the right flavor/consistency is achieved. Reserve. For rice cake: 1 ½ C cooked medium-grain rice 3 T rice vinegar 2 T sugar ½ t salt 3-4 T coconut oil (Nutiva, unrefined liquid oil) Spicy tuna ½ ea. Avocado 1-2 T sliced chives ½ t Maldon salt Method: Heat up rice vinegar and dissolve salt and sugar into it. Stir it into hot rice. In a small, Teflon saute pan, heat oil until it smokes. Add rice and flatten to cover the entire surface of the pan. Continue cooking (over medium-high heat) until rice is golden and crispy. To turn, slide rice onto a plate, drizzle oil on the remaining side, and place the pan over rice. Cook the second side until it is golden and crispy. Serve on a small cutting board by sliding off the pan. Top with spicy tuna over the entire surface. Slice into eighths (like a pizza). Garnish with chives and Maldon salt.