Seafood sausage and meaty tuna make a stalwart kebob, particularly with a dab of basil-infused olive oil.
MAKES ABOUT 2 DOZEN KEBOBS
BASIL OIL
| ⅔ | cup extra-virgin olive oil |
| ⅓ | cup packed minced fresh basil |
| ½ | teaspoon kosher salt or other coarse salt |
| 1-pound tuna steak, preferably yellowfin, approximately 1 inch thick, cut into 1-inch chunks | |
| 4 | 4- to 5-ounce fresh uncooked seafood sausages, each cut into 5 to 6 chunks, or a small ¾-inch-thick swordfish or halibut steak, cut into ¾-inch chunks |
| Soaked bamboo skewers | |
| Fresh basil leaves, optional, for garnish |
Prepare the basil oil, puréeing the oil with the basil and salt in a blender. Let the oil stand at room temperature for 30 minutes for the herb flavor to infuse the oil. Divide the oil equally into two ramekins or small bowls.
Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).
Thread a tuna chunk and sausage chunk onto each skewer, avoiding crowding. Brush the skewers with enough oil from one bowl to coat them lightly, avoiding drips. Discard any of the oil remaining in this bowl, which could have picked up bacteria from the raw seafood.
Transfer the kebobs to a well-oiled grate. Grill the kebobs uncovered over high heat for 4 to 6 minutes, turning to sear on all sides, for tuna with a distinctly pink center. If grilling covered, cook for the same amount of time, turning the kebobs once midway.
Serve the kebobs hot with additional drizzles of the basil oil, garnished if you wish with basil leaves.
TECHNIQUE TIP: The usual rule about grilling fish 8 to 10 minutes per inch of thickness doesn't apply to kebobs. When you cube the fish, even into big chunks, it cooks more quickly because of the increased surface area.