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 & AvocadoYield: 2 servingsFor spicy tuna:¼ - ½ # sushi grade, ahi tuna loin2-4 T mayonnaise (Fabanaise, avocado oil, eggless mayo)1-2 T gochujang (can use sriracha alternatively)1-2 t toasted sesame oil Tt saltMethod: 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 vinegar2 T sugar ½ t salt3-4 T coconut oil (Nutiva, unrefined liquid oil) Spicy tuna½ ea. Avocado1-2 T sliced chives ½ t Maldon saltMethod: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.