Chef Julian's Smoked Tuna Tacos

Chef Julian's Smoked Tuna Tacos
  • Tuna:
  • 1/2 cup brown sugar
  • 1/4 cup sea salt
  • 1 pound ahi tuna
  • Sopes:
  • 2 cups masa corn flour
  • 1 1/4 cups water, or as needed
  • 1/4 teaspoon salt
  • Tomatillo Sauce:
  • 1 cup tomatillos, husked
  • 1 onion, halved
  • 2 jalapeno peppers
  • 1 pinch salt to taste
  • Pico de Gallo:
  • 4 tomatoes, diced
  • 2 avocados, diced
  • 1 bunch fresh cilantro, chopped
  • 3 limes, juiced
  • 1/2 head cabbage, shredded
  • 1/2 (12 ounce) package queso fresco, crumbled


  1. Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
  2. Mix brown sugar and 1/4 cup salt together in a bowl.
  3. Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
  4. Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour.
  5. Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
  6. Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack.
  7. Preheat a grill for medium-high heat and lightly oil the grate.
  8. Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt.
  9. Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
  10. Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

05/05/2018
Chef Julian's Smoked Tuna Tacos, recipe PT15M PT1H 5 455 calories

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