Tuna in Mexican Chocolate Sauce

Ingredients

• 3 chili peppers (Ancho)
• 3 chili peppers (Mulato)
• 1 chili pepper (Chipotle)
• 6 tbsp seed oil
• 500 ml poultry broth
• 1 onion
• 3 Garlic cloves
• 150 g tomatoes
• 30 g Almonds
• 2 tbsp cornmeal
• 20 g sesame
• 20 g raisins
• 2 peppercorns
• 0.5 tsp anise seeds
• a pinch ground clove
• a pinch ground cinnamon
• 2 tsp cane sugar
• 50 g dark chocolate (70% cocoa)
• Salt
• 2 tbsp mixed sesame
• 600 g tuna fillet
• 1 tbsp lime juice
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash all chili peppers, pat dry and sauté 1 tbsp hot oil for about 5 minutes while stirring constantly. Remove, pat dry on paper towels, then blend with ~200 ml poultry broth in a tall vessel. Strain the liquid through a sieve.

2. 2.

   Peel and finely chop the onion and garlic. Wash tomatoes, cut off stems, and dice them small. Heat another tbsp of oil and sauté onions and garlic. Add tomato cubes and stir in almonds mixed with cornmeal. Let lightly brown. Then add sesame, raisins, peppercorns, anise, clove, and cinnamon. Mix and blend.

3. 3.

   Heat another tbsp of oil and cook the onion‑spice puree for about 10 minutes while stirring. Add the chili broth and simmer gently for ~5 minutes. Then add the remaining broth with sugar and chocolate. Season with salt and let simmer quietly for about 1 hour, stirring occasionally. Taste and adjust seasoning.

4. 4.

   Toast sesame in a pan until fragrant. Remove and cool. Rinse tuna fillet, pat dry, and cut into large cubes. Drizzle with lime juice and sear in the remaining hot oil, about 1 minute per side, sprinkling a little salt as you go.

5. 5.

   Serve tuna in sauce, sprinkle with toasted sesame, and garnish with coriander leaves. Offer flatbread and baby spinach on the side if desired.