Chef Julian's Smoked Tuna Tacos

Ahi tuna is smoked and served on homemade sopes with a charred tomatillo sauce and avocado pico de gallo in this twist on classic fish tacos.

• Preparation Time: 45 mins
• Cooking Time: 1 hr 11 mins
• Total Time: 1 hr 56 mins
• Calories: 404 Calories

Ingredients

• 1 bunch fresh cilantro, chopped
• 3 limes, juiced
• 1 pinch salt to taste
• 4 tomatoes, diced
• 1 onion, halved
• 2 avocados, diced
• 2 jalapeno peppers
• 1 pound ahi tuna
• 2 cups masa corn flour
• 1 cup tomatillos, husked
• 0.25 teaspoon salt
• 0.5 cup brown sugar
• 0.5 head cabbage, shredded
• 1.25 cups water, or as needed
• 0.25 cup sea salt
• 0.5 (12 ounce) package queso fresco, crumbled

Recipe Instructions

Step 1

Preheat a grill for medium-high heat and lightly oil the grate.

Step 2

Mix brown sugar and 1/4 cup salt together in a bowl.

Step 3

Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.

Step 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.

Step 5

Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.

Step 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.

Step 7

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.

Step 8

Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.

Step 9

Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

Step 10

Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.