Culinary Collection

Seared Ahi Tuna and Tomato Lime Salsa

with fajita-spiced potatoes and Mexican creamed corn

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Fish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Lime
  • ¼ oz. Cilantro
  • 12 oz. Red Potatoes
  • Info
    1 oz. Light Cream Cheese
  • 5 oz. Corn Kernels
  • 3 tsp. Fajita Seasoning
  • Info
    ½ oz. Grated Cotija Cheese
  • 8 oz. Grape Tomatoes
  • Info
    1 oz. Sour Cream
  • Info
    10 oz. Ahi Tuna Steaks

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    548
  • Carbohydrates
    60g
  • Fat
    21g
  • Protein
    45g
  • Sodium
    1383mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    PREPARE INGEDIENTS

    Mince cilantro (no need to stem). Stir into rice. Halve Tomatoes Zest and halve lime. Cut one half into wedges and juice the other half. Slice potatoes into ¼" rounds Pat Tuna dry, and season both sides with a pinch of salt and a pinch

  2. 2

    COOK POTATOES

    Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil and Fajita seasoning. Spread into a single layer and roast in hot oven until potatoes are tender and browned, 16-18 minutes. While potatoes cook start Tuna.

  3. 3

    COOK TUNA

    Place a medium non-stick pan over medium-high heat. Add 2 tsp oil and tuna to hot pan. Cook 2 minutes per side until browned for a medium-rare steak. Cook 3 minutes per side for medium-well. Remove from pan and allow to rest 3 minutes. Reserve pan for making sauce.

  4. 4

    MAKE CORN AND SALSA

    Return man to medium high heat. add tomatoes, ½ cup of water and a pinch of salt and pepper. bring to a simmer and reduce until the liquid had reduced by half and has begun to thicken. while salsa cooks start corn. add ¼ tsp salt, half of the cilantro and 2 tsp lime juice. mix well, add 1Tbsp of water if too thick. combine corn, 2 1 Tbsp of water and cream cheese in a small sauce pot. bring to a simmer and stir until liquid is almost gone. add lime zest, remaining cilantro and ¼ tsp salt.

  5. 5

    FINISH DISH

    Top fish with tomato lime salsa, potatoes with sour cream and corn with crumbled cotija. Bon appetite.

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