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
A note about serious food allergies
Take delicious tuna south of the border in this yummy weeknight dinner, easy-to-make, easier-to-love, impossible-to-share since you've cleaned your plate in minutes. Tender tuna is topped with tangy tomato salsa after being seared to perfection. Creamy, cheesy, zesty corn is delicious forkful after forkful and the potatoes round out the meal, toothsome taters with fajita seasoning. South of the border, north of the border… this meal is over the borderline of fantastic.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using NY strip steak, follow same instructions as tuna in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Halve to serve.
If using ribeye, follow same instructions as tuna in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Halve to serve.
If using salmon fillets, pat dry and season flesh side with seasoning blend and a pinch of salt and pepper. Follow same instructions as tuna in Step 3, cooking skin side up first until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using chicken breasts, follow same instructions as tuna in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Prepare the Ingredients
Slice potatoes into ¼" rounds.
Mince cilantro (no need to stem).
Zest and halve lime. Cut one half into wedges and juice the other half.
Pat tuna dry, and season both sides with blackening seasoning and a pinch of salt and pepper.
Roast the Potatoes
Place potato rounds on prepared baking sheet and toss with 1 tsp. olive oil and fajita seasoning. Massage oil and seasoning into potatoes.
Spread into a single layer and roast in hot oven until potatoes are tender and browned, 16-18 minutes.
While potatoes roast, cook tuna.
Cook the Tuna
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add tuna to hot pan and cook until tuna reaches desired doneness, 1-2 minutes per side for medium-rare (some pink in the center). Consuming raw or undercooked tuna may increase your risk for food-borne illness.
Remove from burner. Remove tuna to a plate and tent with foil. Reserve pan; no need to wipe clean.
Make the Salsa
Return pan used to cook tuna to medium-high heat. Add tomatoes, ½ cup water, and a pinch of salt and pepper to hot pan. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened and liquid has reduced by half, 5-7 minutes.
Remove from burner. Stir in ¼ tsp. salt, half the cilantro (reserve remaining for corn), and 1 tsp. lime juice. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
While salsa cooks, cook corn.
Make Corn and Finish Dish
Place a small pot over medium heat. Add 1 tsp. olive oil and corn to hot pot. Stir often until warmed through, 2-3 minutes.
Remove from burner. Stir in lime zest, remaining cilantro, and ¼ tsp. salt.
Plate dish as pictured on front of card, topping tuna with salsa, potatoes with sour cream, corn with cotija cheese, and squeezing lime wedges over dish to taste. Bon appétit!
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