8 oz. Ahi Tuna, cut block form
1 tsp. Chili de Arbol
1 tsp. cumin
1 tsp. paprika
1 tsp. chili powder
1 tsp. sea salt
1 tsp. black pepper
8 oz. Foie Gras
8 pieces wonton chips

Method: Coat Ahi, sear quickly on all four sides for "rare" doneness. Sear Foie Gras with salt and pepper

Avocado:

2 Avocados
2 Tsp. minced red onion
1 Tsp. cilantro, chiffonade
2 Tsp. diced Roma Tomato
1 tsp. minced Serrano Chili
Sea Salt to taste

Method: Mix all avocado ingredients together

Mango:

1 diced Mango
1 Tsp. diced Roasted Red Pepper
1 Tsp. Cilantro, chiffonade
1 Tsp. minced Pickled Ginger
2 Tsp. diced Red Onion
1 Tsp. Sherry Vinegar

Method: Mix all Mango ingredients together

Chili Pasilla Emulsion:

2 blackened Roma Tomatoes
1/2 sauteed White Onion
3 Roasted Garlic
2 pieces Chili Pasilla, seeded
1/2 cup Salad Oil
Salt and Black Pepper to taste

Method: Emulsify in blender until smooth. Place emulsion in Squirt Bottle for easy use.

Plating: Dallop a little Avocado mix in middle of plate. Put Wonton Crisp on top. Layer with another dallop of Avocado Mix. Layer with slice of Ahi. Layer with piece of Foie Gras. Dallop of Mango Mix. Repeat process Drizzle Chili Pasilla emulsion around plate