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Let Sonic Youth teach you how to make the perfect tuna tacos


While we all expected the end of 2020 to bring with it a new sense of hope and optimism amid the ongoing health crisis, the rising infection rate of COVID-19 continues to enforce social distancing lockdown rules which proceed to change the state of society as we know it. 

While music venues and cinemas may remain closed, the world of arts has ploughed on valiantly during the brutally challenging period. Live streams have offered a momentary release, the Far Out Film Club has provided a cinematic escape and, of course, dipping back into the archives for rock and roll gems allows a period of light relief. 

Depending on your global location, many of us have experienced a number of strict lockdown periods. The recurring stint of quarantine has allowed for moments of calm, a time to catch up with work, a chance to finally read that novel or watch the classic movie and, of course, that motivation soon slipped away. Half-arsed YouTube workouts, a failed online course and Zoom meetings in your pyjamas quickly entered the thought process. 

Next up on the home activity list? It’s cooking time. While your dietary plans may have been perked up during this period of flux, we’re turning to an unlikely source for our next experience. A little while back, Good Food Stories revisited a number of highlights from the early 1990s alternative teen magazine Sassy‘s Eat This column. In it, we’re treated to a moment of culinary excellence from Kim Gordon and Sonic Youth in the medium of fish tacos. 

“I lived on these tacos when she was a poor struggling art student in Los Angeles,” bassist Gordon explained when outlining the recipe. “They’re nice and light for hot weather dining. My fantasy is they’re not as fattening as a regular tuna sandwich, because I always eat too many.”

See the full ingredients and method, below.


  • 1 can of tuna in springwater (425g)
  • 1 glob mayo
  • 1 green onion, finely diced
  • 1/2 lemon squeezed
  • 1 or 2 small green chillies, finely chopped
  • Salt and pepper
  • 4 tortillas
  • Butter
  • Snow pea sprouts

Cooking Method:

“Mix tuna, mayo, lemon, onion and chillies in a bowl. Season with salt and pepper to taste,” the guide states on Good Food Stories.

“Sprinkle water on tortilla, then heat one at a time on open low flame in a frying pan, 15 to 30 seconds on each side until warmed through and starts to colour.

“Remove the tortilla from the pan while it’s still soft and smear with butter.”

See the original guide, below.

(Credit: Good Food Stories)