Grilled Tuna with Shellfish Mole Sauce and Toasted Almond Mashed Potatoes

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Mole Sauce:

1/4 cup pure olive oil

4 yellow corn tortillas

2 ancho chiles, seeded and stemmed

2 New Mexico chiles, seeded and stemmed

1 pasilla chile, seeded and stemmed

1/2 medium red onion, coarsely chopped

1/2 head garlic, roasted, cloves separated

1/2 cup slivered raw almonds

4 cups Lobster Stock

4 medium tomatoes, peeled, cored and chopped

1/4 cup golden raisins

1/2-ounce Ibarra or semisweet chocolate

2 tablespoons maple syrup

1/2 teaspoon cinnamon

1/8 teaspoon ground cloves

Juice of 1 lime

Salt and pepper

Grilled Tuna:

8 tuna steaks, 1 1/2 - 2 inches thick, about 6 ounces each

Olive oil

Salt and pepper

5 large Idaho potatoes, peeled and quartered

1 cup toasted slivered almonds

2 cups milk

1 stick unsalted butter

Salt and freshly ground pepper

1/4 cup chopped parsley