Tuna Brochette à la Biscayenne

Brochette is the French term for anything cooked on a skewer, and Biscay is a province of the Basque Country in northern Spain, so this dish is tuna kebabs with a Spanish sauce . . . but somehow it sounds better in French, doesn’t it? Matthew Kemp has a way of dressing up something simple to make it delicious, and this dish is a good example. The capsicum sauce can be made a few days ahead and warmed over low heat before serving; just add the basil leaves at the last minute. If you prefer,