Chef Julian's Tacos with Smoked Tuna

Ingredients

• Tuna:
• ½ cup brown sugar
• ¼ cup sea salt
• 1 pound ahi tuna
• Sopes:
• 2 cups masa corn flour
• 1 ¼ cups water, or as needed
• ¼ 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
• ½ head cabbage, shredded
• ½ (12 ounce) package queso fresco, crumbled

Step 1

Warm your smoker to 225°F (about 110°C). While it’s warming up, mix the brown sugar and 1/4 cup of salt in a bowl. Score the skin of the ahi tuna with a sharp knife, then rub the sugar and salt mixture all over it. Place the tuna in the smoker and let it cook until the center reaches between 140°F and 155°F — this usually takes around an hour.

Step 2

While the tuna smokes, combine the masa corn flour with water in a bowl to form a slightly sticky dough. Divide it into large balls, then heat a lightly oiled griddle over medium-high heat. Flatten each ball to about a quarter-inch thick and cook them until they’re golden brown on both sides, about 3 to 4 minutes per side. Let the sopes cool on a wire rack.

Step 3

Get your grill going at medium-high heat and oil the grate lightly. Throw on the tomatillos, half of the onion, and one jalapeño pepper, turning them until they’re nicely charred all over — about 5 minutes. Pop these into a blender and puree until smooth, adding salt to taste.

Step 4

Dice the remaining onion and jalapeño, then toss them together with chopped tomatoes, avocado, and cilantro in a bowl. Squeeze in some lime juice and sprinkle with salt to brighten everything up.

Step 5

To serve, place the sopes on plates and pile on the smoked tuna, drizzle with the tomatillo sauce, and spoon over the avocado mixture. Finish things off with some shredded cabbage and crumbled queso fresco for a fresh, tasty crunch.