While tuna isn’t a traditional species in Thai cuisine, its meatiness provides a good pescatarian alternative to the grilled beef skewers often seen in southern Thailand. This recipe is inspired by a recipe from David Thompson, who suggests making a fragrant brush for dabbing the seasoning onto the skewers by tying a couple of pieces of lemongrass and pandanus leaf together and shredding the ends of them. I’ll show you how to make your own turmeric, galangal and ginger powders in the video below. Try an elegant Aussie pinot noir with these Thai tuna skewers, like the one from Mewstone on the d’Entrecasteaux Channel in Tasmania.
Makes 6 skewers
Southern Thai Marinade
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Inspired by David Thompson!
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