Atún En Mole Amarillo Recipe

Cooking Instructions

1. 1

   Prepare Scalloped Potatoes

   Preheat the oven to 375°F (190°C). Slice the potatoes thinly using a mandoline or sharp knife. In a saucepan, melt the butter and sauté the minced garlic until fragrant. Add the heavy cream, salt, and pepper, and bring to a simmer. Layer half of the potato slices in a greased baking dish, pour half of the cream mixture over them, then repeat with the remaining potatoes and cream. Top with shredded cheddar cheese. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes until golden and bubbly.

2. 2

   Prepare the Tuna

   While the potatoes are baking, prepare the tuna. Pat the yellow-fin tuna dry with paper towels. Season with salt and black pepper. Spread the sesame seeds on a plate and press the tuna into the seeds to coat both sides lightly.

3. 3

   Sear the Tuna

   In a skillet over medium-high heat, sear the crusted tuna for about 1-2 minutes on each side for medium-rare, or longer if a more well-done tuna is preferred. Remove from heat and let it rest for a minute.

4. 4

   Sauté Wild Mushrooms

   In the same skillet, add a little more oil if necessary and sauté the wild mushrooms until they are tender and golden, about 5-7 minutes. Season with salt and pepper.

5. 5

   Plate the Dish

   Slice the seared tuna and arrange it on a plate. Spoon the mole amarillo sauce over the tuna. Add the sautéed wild mushrooms and a serving of scalloped potatoes on the side. Garnish with fresh herbs if desired.