Preheat the oven to 400 degrees F (200 degrees C).
Discard stems, seeds and pith of the Pasilla Chile Pepper (1) and Red Bell Pepper (1). Slice into 1/4 inch strips and place in a medium bowl.
Cut the Jicama (8 ounce) into 1/4 inch planks. Stack the planks then slice into matchsticks; add to bowl.
Remove the Fresh Cilantro (0.25 ounce) leaves and discard stems. Add 1/2 the leaves to the bowl; reserve the remaining leaves.
Peel the Mango (1). Slice through the flesh around the pit. Thinly slice into strips as you did with the peppers and jicama; add to bowl.
Slice the Scallion (2) on the bias; hold.
Pat dry the Ahi Tuna Steak (2) with paper towels. Cut each tuna loin in half, and then into 6 equal pieces or cubes. Place in a second medium bowl.
Pour Rattler BBQ Sauce (3/4 cup) on the tuna cubes in the bowl. Toss gently so that each piece of tuna is well coated; place in the refrigerator and hold.
Open the bag of Tortilla Chips (1 ounce) to allow the air inside to be released, then crush the chips with your fingers until they become fine crumbs.
Pour the tortilla chip crumbs onto a plate and add the Ground Coriander (1 tablespoon), Chili Powder (1 tablespoon), Ancho Chili Powder (1 tablespoon), Seafood Seasoning (1 tablespoon), Ground Cumin (1/4 teaspoon), Crushed Red Pepper Flakes (1 teaspoon), and Salt (1/2 teaspoon).
Stir well to thoroughly combine and spread the mixture out on the plate evenly.
Moisten the some wooden skewers by holding them under running water for 1 minute.
Press all 6 sides of each tuna cube into the rub to coat evenly.
Thread 3 pieces of fish onto each skewer.
Heat Olive Oil (2 tablespoon) in a large sauté pan over medium-high heat.
When hot, place skewers into the pan and sear on all sides for 6 to 8 seconds per side. Do not burn!
Remove the tuna from the pan and repeat process with remaining skewers.
Place all skewers in oven for 2 to 3 minutes or until desired doneness; remove from oven.
Into a small bowl, stir together Orange Juice (2 teaspoon), Mayonnaise (1 package) and Sriracha (2 teaspoon).
Add the roasted Peanuts (2 tablespoon) and mayonnaise mixture to the mango salad and toss.
In the center of two plates, place equal amounts of the mango salad.
Lay one tuna skewer on top of the salad, and then the other skewer on top of that skewer at an angle. Garnish with green onions and remaining cilantro leaves. Serve and enjoy!