Slice potatoes into 1/4" rounds.

Cut broccoli into bite-sized pieces.

In a mixing bowl, combine cornstarch and 1 tsp. water until cornstarch dissolves.

Pat tuna dry, and season both sides with a pinch of pepper. Spread cornstarch mixture evenly on one side of tuna, then top with panko, pressing gently to adhere.

Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil and garlic salt. Massage oil and seasoning into potatoes and spread into a single layer. Top potatoes with half the Parmesan (reserve remaining for broccoli).

Place broccoli on other half of prepared baking sheet and season with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer.

Roast in hot oven until vegetables are tender and browned, 16-18 minutes.

While vegetables roast, cook tuna.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add tuna to hot pan and cook until panko is golden brown and 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.

Remove tuna to a plate and tent with foil.

Place a small pot over medium heat.

Add cream base, basil pesto, and a pinch of salt to hot pot. Stir often until combined and heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping tuna with sauce and garnishing broccoli with reserved Parmesan. Bon appétit!