Slice potatoes into 1/4" rounds.

Mince cilantro (no need to stem).

Halve tomatoes.

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.

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, continue recipe.

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 a minimum internal temperature of 145 degrees, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. 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.

Return pan used to cook tuna to medium-high heat. Add tomatoes, 1/2 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 1/4 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.

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 1/4 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!