Savory Smoked Tuna Tacos by Chef Julian

Ingredients

• Tuna:
• A delicious blend of ½ cup of rich brown sugar and ¼ cup of the finest sea salt, perfectly complementing a generous portion of exquisite ahi tuna weighing 1 pound.
• Sopes:
• A harmonious mix of 2 cups of premium masa corn flour, 1 ¼ cups of water (adjust as needed for consistency), and a dash of salt to enhance the flavors.
• Tomatillo Sauce:
• A tantalizing combination featuring 1 cup of fresh tomatillos, peeled with care, a halved onion, 2 spicy jalapeno peppers, all seasoned with a pinch of salt to reach the desired taste.
• Pico de Gallo:
• A vibrant medley of 4 diced ripe tomatoes, 2 perfectly diced avocados, a bunch of fragrant fresh cilantro, the zesty juice of 3 limes, a mound of shredded cabbage, and a half package (12 ounces) of crumbled queso fresco for that perfect finish.

Step 1

Prepare the smoker by preheating it to a cozy 225 degrees F (110 degrees C) as per the manufacturer's guidelines, ensuring a perfect cooking environment.

Step 2

In a bowl, combine the rich flavors of brown sugar and a quarter cup of salt, creating a savory mixture that will elevate the taste of the ahi tuna.

Step 3

Using a sharp knife, delicately score the ahi tuna skin before generously coating it with the delightful brown sugar and salt rub, ensuring a burst of flavors in every bite.

Step 4

Allow the tuna to smoke until reaching a perfect internal temperature of 140 to 155 degrees F (60 to 68 degrees C), typically taking around an hour, ensuring a succulent and flavorful result.

Step 5

In another bowl, create a slightly sticky dough by blending masa corn flour with water, forming large balls that will later be transformed into delicious sopes.

Step 6

On a well-oiled griddle over medium-high heat, flatten the masa balls to a quarter-inch thickness, cooking them until beautifully golden brown on each side, typically taking 3 to 4 minutes. Let the sopes cool on a wire rack before proceeding.

Step 7

Prepare the grill by preheating it to a medium-high temperature and lightly oiling the grate, ensuring a perfect foundation for the next step.

Step 8

Grill the tomatillos, half of the onion, and a jalapeno pepper until charred on all sides, approximately 5 minutes. Blend these charred ingredients into a smooth and flavorful sauce, adding a dash of salt to enhance the taste.

Step 9

Dice the remaining onion and jalapeno before mixing them with tomatoes, avocados, and fresh cilantro in a bowl, creating a vibrant and refreshing topping. Season this mixture with a hint of lime juice and salt to further enhance the flavors.

Step 10

To assemble the dish, place the cooked sopes on serving plates, topping them with the delectably smoked tuna, zesty tomatillo sauce, and the flavorful avocado mixture. Finish off with a touch of shredded cabbage and crumbled queso fresco for a visually appealing and appetizing final touch.