Grilled Tuna with Shellfish Mole Sauce and Toasted Almond Mashed Potatoes

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  • Level: Easy
  • Yield: 8 servings
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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


  1. In a large frying pan over medium heat, heat the oil to 375 degrees F, or until a small bread cube sizzles on contact. Fry the tortillas and all the chiles until crisp, 10-15 seconds. Remove with tongs and place in a food processor or blender. Add the onion and garlic to the oil and fry until browned, about 2 minutes add to the processor. Pour out all but 2 tablespoons of the oil and toast the almonds until golden brown. Add to the processor. Add 1 cup of stock to the processor and process the tortillas, chiles, onion, garlic and almonds to a puree, adding more stock if needed. Pour the puree in a medium saucepan and add the remaining stock, the tomatoes and raisins. Bring to a boil over medium-high heat; reduce the heat to medium and simmer 1 hour and 20 minutes, stirring frequently. Add the chocolate, maple syrup, cinnamon, cloves, and lime juice. Season to taste with salt and pepper and simmer another 15 minutes. Remove from the heat.

Grilled Tuna:

  1. Heat a grill or grill pan over high heat. Brush the tuna with olive oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Place tuna on a serving plate and spoon the mole around them.
  2. Cook potatoes in a large pot of salted water until tender, drain and keep warm. In the meantime, place 1/2 cup of the almonds and milk in a medium saucepan and bring to a boil. Remove from heat and let steep 30 minutes. Drain the milk into a bowl and discard the almonds. Mash the potatoes with the almond milk and butter until smooth and season with salt and pepper to taste. Fold in the remaining almonds and parsley.
  3. Yield: 8 servings
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