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Grilled Tuna with Shellfish Mole Sauce and Toasted Almond Mashed Potatoes Recipe

Grilled Tuna with Shellfish Mole Sauce and Toasted Almond Mashed Potatoes Recipe

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Grilled Tuna with Shellfish Mole Sauce and Toasted Almond Mashed Potatoes

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Ingredients

Count

Nutrition

500

Calories

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Ingredients:

Serving

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 - oz ibarra or semisweet chocolate
2 tbsp maple syrup
1/2 tsp cinnamon
1/8 tsp ground cloves
juice of 1 lime
salt and pepper
8 tuna steaks, 1 1/2 - 2 inches thick , about 6 oz 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

Directions:

Mole Sauce:
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:
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.
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.
Yield: 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	500.11 Kcal (2094 kJ)
Calories from fat	324.68 Kcal
		% Daily Value*
Total Fat	36.08g	56%
Cholesterol	43.01mg	14%
Sodium	80.08mg	3%
Potassium	589.1mg	13%
Total Carbs	31.16g	10%
Sugars	13.68g	55%
Dietary Fiber	4.58g	18%
Protein	15.51g	31%
Vitamin C	12.9mg	22%
Vitamin A	1.3mg	43%
Iron	31.2mg	173%
Calcium	185.1mg	19%

Amount Per 100 g
Calories	145.1 Kcal (608 kJ)
Calories from fat	94.2 Kcal
		% Daily Value*
Total Fat	10.47g	56%
Cholesterol	12.48mg	14%
Sodium	23.23mg	3%
Potassium	170.92mg	13%
Total Carbs	9.04g	10%
Sugars	3.97g	55%
Dietary Fiber	1.33g	18%
Protein	4.5g	31%
Vitamin C	3.7mg	22%
Vitamin A	0.4mg	43%
Iron	9mg	173%
Calcium	53.7mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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