Morada Restaurant’s Seared Ahi Tuna & Citrus

1 avocado

1 pink grapefruit

1 cara cara orange

1 Taro root

1. 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.
2. 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.
3. Peel and segment the grapefruit and orange.
4. Dice the avocado into ½ inch cubes
5. 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