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 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, 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-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 1/4 tsp. salt.

Plate dish as pictured on front of card, topping tuna with salsa, potatoes with sour cream, and corn with cotija. Bon appétit!