Let the fish marinate at room temperature for 30 minutes (any longer and you might cross into ceviche territory), then sear it in a hot pan for just a minute or two per side. If you’re not planning a party or picnic, feel free to skip the skewers and just serve everything on a plate.
Ingredients
LEMON-ANCHOVY VINAIGRETTE:
2 large lemons, zested and juiced
1/2 cup fresh basil
4 anchovies
3 garlic cloves
pinch salt
1/2 teaspoon reshly ground black pepper
2/3 cup olive oil, plus more for cooking the fish
SALAD:
1 pound fresh pacific albacore tuna (if loins, cut into 1-inch-thick steaks)
1 pound baby red or gold potatoes (about 8)
1/4 cup white wine
2 dozen quail eggs
1 pint grape tomatoes
1 cup pitted Niçoise olives
1 cup fresh basil leaves, torn if large
Directions
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To make the vinaigrette: In a food processor or blender, puree the lemon zest and juice, basil, anchovies, garlic, salt and pepper. With the machine running, drizzle in the olive oil until blended.
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To make the salad: Place the tuna in a wide shallow baking dish and pour the vinaigrette over it. Allow to marinate at room temperature for 30 minutes, turning occasionally.
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Meanwhile, place the potatoes in a pot, cover with water by about an inch, salt it well and bring to a boil. Cook until just tender when pierced with a sharp knife, about 8 to 10 minutes after the water starts boiling. Remove potatoes with a slotted spoon and set aside. When cool enough to handle but still hot, cut in half and place in a bowl. Sprinkle with the white wine (the potatoes will soak up some of the wine and be extra flavorful. If you don’t want to use wine, use chicken or vegetable broth).
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Place the quail eggs in the hot water and boil for 4 minutes. Remove and place in cold water until cool. Carefully peel off the shells (you only need 16, but it’s good to have extras just in case).
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When ready to cook the fish, heat a sauté pan over medium-high heat. When hot, add about 1 tablespoon of oil and the marinated fish (do not discard the marinade). Allow to sear until golden brown, about 1 to 2 minutes. Turn over and sear the other side for 1 to 2 minutes more (or until fully cooked). Transfer to a plate. Pour the marinade into the hot pan and simmer, stirring to scrape up and browned bits. Pour into a bowl and set aside.
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To assemble: Cut the seared tuna into 11/2-inch chunks. Thread each 12-inch skewer in the following order for maximum prettiness: basil leaf, tomato, tuna, olive, potato, basil leaf, tomato, tuna, olive, egg, basil leaf, tomato, tuna, olive, potato, basil leaf and quail egg. Arrange skewers on a platter and brush or drizzle with the simmered vinaigrette before serving.
