THE RECIPE JOURNAL · Main Course
Chef Julian Presents Smoked Tuna Tacos
If you’re looking to spice up taco night, this recipe is a flavorful twist you’ll love. Combining smoky tuna with fresh toppings, it’s a quick and delicious way to impress your family or friends.
FROM THE KITCHEN • Chef Julian Presents Smoked Tuna Tacos
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your smoker to about 225°F (110°C). While it’s warming up, mix together the brown sugar and a good pinch of salt in a bowl. Score the skin of the ahi tuna with a sharp knife, then rub that sugar and salt mixture all over it. Once your smoker is ready, smoke the tuna until it reaches an internal temperature between 140°F and 155°F (60°C to 68°C), which should take around an hour.
02
Step 2
Next, combine the masa corn flour with water to form a slightly sticky dough. Divide this dough into large balls and flatten each one to about a quarter-inch thick. Heat a lightly oiled griddle over medium-high heat and cook the flattened dough until golden brown on both sides, about 3 to 4 minutes per side. Let the sopes cool on a wire rack.
03
Step 3
While the sopes are cooling, preheat your grill to medium-high and oil the grates lightly. Grill the tomatillos, half of the onion, and one jalapeño until they’re nicely charred all around, which usually takes about 5 minutes. Toss them into a blender and puree until smooth. Taste and add salt as needed.
04
Step 4
Chop the remaining onion and jalapeño, then mix them with diced tomatoes, avocado, and fresh cilantro in a bowl. Squeeze in some lime juice and season with salt to brighten the flavors.
05
Step 5
To serve, lay the sopes out on plates and top them with slices of the smoked tuna. Spoon over the tomatillo sauce, then add the avocado mixture. Finish everything off with a sprinkle of shredded cabbage and crumbled queso fresco for a bit of crunch and creaminess. Enjoy!
Why you’ll love it
These tacos offer a unique twist on a classic favorite by combining smoky, tender tuna with fresh, vibrant toppings. The bold flavors and satisfying textures make every bite exciting and delicious.
How to serve
Serve with a side of fresh salsa or guacamole to add brightness. A crisp, cold beer or a light white wine pairs beautifully with the smoky fish. Garnish with lime wedges and fresh cilantro for a zesty finish.
Storage & leftovers
Store any leftover smoked tuna in an airtight container in the refrigerator for up to two days. Keep toppings and tortillas separate until ready to serve to maintain freshness and texture. Reheat gently to avoid drying out the fish.
