Thon rouge recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Le Clocher Penché›Thon Rouge Recipe

Thon Rouge Recipe

Inspired by Le Clocher Penché
Time30m
Serves4

+ champignon homard + dashi + huile de crustacés

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Ingredients

    Slice the red tuna into thin sashimi-style pieces. Ensure the lobster is cooked and chopped into bite-sized pieces. Slice the mushrooms thinly.

  2. 2

    Make the Dashi Broth

    Prepare the dashi broth according to package instructions if using instant dashi. Otherwise, simmer dried bonito flakes and kombu in water to create a flavorful dashi broth.

Cooking

  1. 3

    Sauté the Mushrooms

    In a skillet, heat the crustacean oil over medium heat. Add the sliced mushrooms and sauté until tender. Season with salt and black pepper.

  2. 4

    Combine Ingredients

    In a large pot, combine the sautéed mushrooms, lobster, and dashi broth. Bring to a gentle simmer.

  3. 5

    Add Tuna

    Once the broth is simmering, gently add the sliced red tuna to the pot and let it cook for about 2-3 minutes until just cooked through.

  4. 6

    Finish the Dish

    Stir in the soy sauce and sesame oil. Adjust seasoning with salt and pepper if necessary. Remove from heat and garnish with fresh chives.

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