Behold the tuna-foie gras, an Eric Ripert classic that is permanently on the menu at Blue by Eric Ripert.
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I've eaten this dish more than a dozen times, and every single bite every single time has been delicious. It used to be on the Le Bernardin menu as well, but I've heard it no longer is--but is still available there if you ask.
Nestled under the incredibly thin sheet of tuna is a very thin strip of brioche coated with an even thinner layer of foie.
I cannot conceive of a way to improve this dish. It is perfect, an amazing set of flavors unlike anything else.
If you ever get a chance to eat it, do so.