Home Chef

Step 1

Before You Cook

Step 2

Preheat oven to 400 degrees

Step 3

If using any fresh produce, thoroughly rinse and pat dry

Step 4

Prepare a baking sheet with foil and cooking spray

Step 5

Ingredient(s) used more than once: cilantro

Step 6

Cooking Guidelines

Step 7

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

Step 8

Steak and Pork 145° F (rest cooked meat, 3 minutes) |

Step 9

Seafood 145° F |

Step 10

Chicken 165° F |

Step 11

Ground Beef 160° F |

Step 12

Ground Turkey 165° F |

Step 13

Ground Pork 160° F

Step 14

Customize It Instructions

Step 15

If using NY strip steak, follow same instructions as tuna in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Halve to serve.

Step 16

If using ribeye, follow same instructions as tuna in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Halve to serve.

Step 17

If using salmon fillets, pat dry and season flesh side with seasoning blend and a pinch of salt and pepper. Follow same instructions as tuna in Step 3, cooking skin side up first until salmon reaches minimum internal temperature, 4-6 minutes per side.

Step 18

If using chicken breasts, follow same instructions as tuna in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

Step 19

Prepare the Ingredients

Step 20

Slice potatoes into ¼" rounds.

Step 21

Mince cilantro (no need to stem).

Step 22

Halve tomatoes.

Step 23

Zest and halve lime. Cut one half into wedges and juice the other half.

Step 24

Pat tuna dry, and season both sides with blackening seasoning and a pinch of salt and pepper.

Step 25

Roast the Potatoes

Step 26

Place potato rounds on prepared baking sheet and toss with 1 tsp. olive oil and fajita seasoning. Massage oil and seasoning into potatoes.

Step 27

Spread into a single layer and roast in hot oven until potatoes are tender and browned, 16-18 minutes.

Step 28

While potatoes roast, cook tuna.

Step 29

Cook the Tuna

Step 30

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Step 31

Add tuna to hot pan and cook until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

Step 32

Remove from burner. Remove tuna to a plate and tent with foil. Reserve pan; no need to wipe clean.

Step 33

Make the Salsa

Step 34

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.

Step 35

Once simmering, stir occasionally until slightly thickened and liquid has reduced by half, 5-7 minutes.

Step 36

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.

Step 37

While salsa cooks, cook corn.

Step 38

Make Corn and Finish Dish

Step 39

Place a small pot over medium heat. Add 1 tsp. olive oil and corn to hot pot. Stir often until warmed through, 2-3 minutes.

Step 40

Remove from burner. Stir in lime zest, remaining cilantro, and ¼ tsp. salt.

Step 41

Plate dish as pictured on front of card, topping tuna with salsa, potatoes with sour cream, corn with cotija cheese, and squeezing lime wedges over dish to taste. Bon appétit!