As a last resort to cure their son’s auto-immune disorder, the Millers move into a sterile manor during his treatments. Eli is tormented by terrifying visions — deemed hallucinations — but something sinister may lurk within these walls.

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With his desperate parents in tow, an 11-year-old boy with a debilitating illness checks into an isolated clinic to undergo experimental therapy.

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.

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#أخبار_النجوم شاهدوا #أحلى_النجوم و #أسرار_النجوم

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