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This recipe also makes a great appetizer. Cut the fillets into 1 inch chunks, then follow the directions.
2 x 6- to (8-oz) ahi (yellowfin) tuna fillets (1 1/2 to 2 inches thick)
4 lrg wooden toothpicks or possibly skewers
1 Tbsp. hazlenut syrup Fresh mango slices (for garnish)