Culinary Collection
Seared Ahi Tuna and Tomato Lime Salsa
with fajita-spiced potatoes and Mexican creamed corn
Prep & Cook Time: 50-60 min.
Cook Within: 3 days
Difficulty Level: Expert
Spice Level: Not Spicy

Contains: Milk, Fish

Chef
Ryan Pugh
In Your Box (serves 2)
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- 1 Lime
- ¼ oz. Cilantro
- 12 oz. Red Potatoes
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- 1 Tbsp. Fajita Seasoning
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- 4 oz. Grape Tomatoes
- 5 oz. Corn Kernels
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.
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Nutrition (per serving)
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Calories504
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Carbohydrates55g
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Fat19g
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Protein44g
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Sodium1606mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Pot
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
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1 Prepare the Ingredients
Slice potatoes into ¼" 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 a pinch of salt and pepper.
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2 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.
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3 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.
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4 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.
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5 Make Corn and Finish Dish
Place a small pot over medium-high heat. Combine corn, 1 Tbsp. water, and cream cheese in hot pot and bring to a simmer. Once simmering, stir constantly until liquid is almost completely evaporated, 4-5 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, and corn with cotija. Bon appétit!
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