Remove any discolored outer leaves from bok choy and trim ends. Cut into ¼" strips. Mince garlic. Peel and halve shallot. Mince. Stem and coarsely chop cilantro. Halve lime. Cut one half into wedges and juice the other half. Stem, seed, remove ribs, and cut red bell pepper into ¼" slices.

Pat tuna dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. 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. Transfer to a plate. Reserve pan, no need to wipe clean.

Once water is boiling, add noodles and cook until tender, 4-5 minutes

In the same pan over medium-high heat, add 2 tsp. olive oil, peppers, and bok choy stems to hot pan. Stir often until stems just begin to soften, 5-7 minutes. Add bok choy tops, half the shallots, noodles, garlic salt, 2 tablespoons water, and dressing and bring to a simmer. Remove from heat.

Add cilantro, lime juice, shallot, garlic, and a pinch of salt and pepper to a small bowl until completely combined. Plate dish as pictured on front of card. Bon appétit!