Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 4


5 tbsp olive oil
4 tuna fillets
Salt and black pepper to taste
1 cup chopped ripe mangoes
1 cup fresh mango juice
1 tbsp apple cider vinegar
1 tsp fresh ginger paste
1 medium red onion, finely chopped
¼ tsp red chili flakes
2 tsp chopped basil
2 tsp chopped parsley


1. First, the instant pot must be set to sauté mode. Heat olive oil in
inner pot, season tuna with salt and black pepper, and sear on both
sides until golden on the outside and flaky within. Set aside.

2. To the pot, add ginger and red onion and cook for 5 minutes,
stirring frequently. Pour in mango juice, mangoes, apple cider
vinegar, and chili flakes. Seal the lid, select Manual/Pressure Cook
on High, and set time to 5 minutes.

3. After cooking, do a quick pressure release. Stir in basil and parsley.
Pour mango sauce over tuna and serve immediately.

Nutrition: Kcal 577 Carbs 17g Fat 31g Protein 58g