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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.
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2
Fry the tortillas and all the chiles until crisp, 10-15 seconds.
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3
Remove with tongs and place in a food processor or blender.
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4
Add the onion and garlic to the oil and fry until browned, about 2 minutes add to the processor.
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5
Pour out all but 2 tablespoons of the oil and toast the almonds until golden brown.
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6
Add to the processor.
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7
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.
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8
Pour the puree in a medium saucepan and add the remaining stock, the tomatoes and raisins.
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9
Bring to a boil over medium-high heat; reduce the heat to medium and simmer 1 hour and 20 minutes, stirring frequently.
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10
Add the chocolate, maple syrup, cinnamon, cloves, and lime juice.
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11
Season to taste with salt and pepper and simmer another 15 minutes.
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12
Remove from the heat.
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13
Heat a grill or grill pan over high heat.
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14
Brush the tuna with olive oil on both sides and season with salt and pepper to taste.
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15
Grill for 2 minutes on each side.
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16
Place tuna on a serving plate and spoon the mole around them.
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17
Cook potatoes in a large pot of salted water until tender, drain and keep warm.
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18
In the meantime, place 1/2 cup of the almonds and milk in a medium saucepan and bring to a boil.
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19
Remove from heat and let steep 30 minutes.
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20
Drain the milk into a bowl and discard the almonds.
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21
Mash the potatoes with the almond milk and butter until smooth and season with salt and pepper to taste.
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22
Fold in the remaining almonds and parsley.
