with fajita-spiced potatoes and Mexican creamed corn
Prep & Cook Time:50-60 min.
Cook Within:3 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Slice potatoes into ¼" rounds.
Mince cilantro (no need to stem).
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.
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.
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.
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.
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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