Peel the taro root and slice on a mandolin as thin as possible, heat 4 cups of peanut oil to 350 degrees using a candy thermometer . Gently place each slice of taro root into the oil and fry until it begins to brown, remove and place on a paper towel.
Cut the ahi tuna into 3 inch rectangles and season with salt and black pepper, heat a sauté pan on high ad cooking oil. Once the cooking oil is smoking gently place the tuna in the pan and sear each side for 10-20 seconds. Remove from pan let cool then slice into thin slices.
Peel and segment the grapefruit and orange.
Dice the avocado into ½ inch cubes
Mix the avocado and citrus together in a bowl with olive oil and place about 2 tablespoons on a small plate or bowl, place 2-3 slices of tuna on top then 2-3 taro root chips. Garnish with cilantro leaves and fleur de sel