Another relatively simple dish for busy times. Granted, this isn't a meal that you can make on a whim, but with planning can certainly be an easy weeknight meal.
The first step was to start on the mole sauce. The first portion included corn tortillas, three kinds of dried chiles, chicken broth, almonds, roasted garlic and onion.
I heated some oil in a pan and fried off the chiles and corn tortillas until the tortillas were a bit crisp and you could start to smell the chiles.
Once the tortillas and chiles were done in went some onions until they just started to turn golden around the edges.
Then I added the garlic and let that go until I could smell the garlic.
Once the onions and garlic were done I toasted off the almonds.
All the sauteed ingredients went into a blender along with the broth until it was smooth.
The second part of the mole sauce includes tomatoes, raisins, chocolate, cloves, cinnamon, maple syrup and the chile, onion mixture from the previous pictures.
This is where this dish becomes not so weeknight. The chile/onion mixtures went into a sauce pan along with the tomatoes and raisins and simmered for about 90 minutes.
This is what the mixture looked like after it had cooked down and was ready for the addition of the chocolate, and spices.
Once I added the chocolate and spices to the mole sauce the sauce needed to simmer for an additional 15 minutes so I prepped the tuna for the grill. Really basic here, tuna, salt pepper. That's it.
Once seasoned I cooked it on the grill for about 90 seconds to 2 minutes per side.
The mole sauce is now complete.
The final plate. I decided at the last second to sprinkle some cilantro over the top. This was really really good. Like I said, s
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