Chef Brendan Yun at Red Poke : Soy Marinated Wasabi Mayo Tuna Poke

You wish "Why Didn't I Know About These Sooner?"

Chef-grade easy tuna poke recipe at home!





“Most importantly, I wanted to spread Korean cuisine. By adding Korean ingredients

to the popular Poke dish, I thought it could act as a smart and natural way to

introduce Korean foods to the general public.” 



Soy Marinated Wasabi Mayo Tuna Poke

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7 oz White Rice

4 oz Tuna, diced


Marinade Sauce for Tuna:

½ tbsp Soy Sauce

½ tbsp Mirin

½ tsp Sambal Sauce

½ tsp Sesame Oil 


Wasabi Mayo:

1 tbsp Kewpie Mayo

1 tsp Wasabi Paste



¼ Red Onion

⅓ Korean Cucumber

1½ tbsp Scallion, sliced

1 tbsp Masago

Seaweed, shredded

Sesame Seeds  




1. Cut cucumber in half then scoop out the center with a spoon.

Slice cucumber, red onion and scallion thinly.



2. Let the sliced vegetables soaking in ice water

(if the sliced vegetables are put in cold water, then the freshness can be maintained,

and the characteristics of the vegetables can be more vivid.)




3. Cut tuna into cube size and mix marinate sauce ingredients.

Add tuna into the sauce and marinate it.  



4. Make wasabi mayo sauce by mixing with wasabi paste and Japanese mayo.

You can add mirin for additional sweetness.  



5. Place cooked white rice in a bowl. Drain water from the vegetables.

Place marinated tuna on the top of the rice.




5. Drizzle wasabi mayo sauce. You can make an instant pipping bag with cooking wrap.

Place cooking wrap on a flat surface and put the sauce, then wrap it up. Cut the edge.  


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7. Top with soaked vegetables and masago, shredded seaweed and sesame seeds! ENJOY!


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