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.

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.

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.

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.

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!