Instructions: Mole Sauce: In a large frying pan over medium heat, heat the oil to 375 degrees, or until a small bread cube sizzles on contact. Fry the tortillas and all the chiles until crisp, 10 to 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.

This recipe yields 8 servings.

Comments: Original title as listed is "Grilled Tuna With Shellfish Mole Sauce And Toasted Almond Mashed Potatoes."

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