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

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)

  • 5 oz. Corn Kernels
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Sour Cream
  • Info
    ½ oz. Grated Cotija Cheese
  • 1 Tbsp. Fajita Seasoning
  • Info
    1 oz. Light Cream Cheese
  • 12 oz. Red Potatoes
  • ¼ oz. Cilantro
  • 1 Lime
  • 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
    504
  • Carbohydrates
    55g
  • Fat
    19g
  • Protein
    44g
  • Sodium
    1606mg

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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