Mix the basil, thyme and black pepper together. Season the tuna with the mixture.
In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna.
Add the bok choy with the wasabi, fish stock and soy sauce to the hot saute pan. Reduce the stock by a quarter. Remove from heat and ladle the soy-wasabi broth into bowls and place the cooked tuna on top of the bok choy.
