Cut the Tuna into 2 cm cubes along the flake lines. Cut the avocado flesh into 2 cm cubes. Remove most of the rind and skin off the lemon, leaving a thin layer of pith. Segment the lemon and cut the segments into 2 cm pieces and remove any seeds.

Prepare a medium thick bechamel sauce and add in the parmesan.
Add the Avocado and lemon and cook 3 minutes, stirring occassionally.
Add the Tuna and cook a further 1 minute.
The Tuna will continue to cook in the sauce and you want the Tuna to be rare.

Serve over spaghetti and top with Parmesan and Mozarella cheese.

300g Tuna steak
1 avocado (ripe but firm)
1 Lemon
400ml Bechamel sauce
40g Parmesan Cheese

300g Spaghetti
Parmesan Cheese
Mozarella Cheese

Tuna is a rather tasteless fish that is best eaten raw in sushi or barely cooked (blue) on a grill. This is my quick turn too dish for an unannouced vegetarian dinner guest. And if they happen to be gluten free as well, that's it!! Hands in the air, I am outta here, Leave me alone. Its surprising how often that happens. Recently I am doing Balafian Veal for 12 people and this guy turns up who is 100% salt, sugar, dairy and gluten intolerant and tells me 20 minutes before service. Nut job. What can you do on 2 minutes notice. Julienne of vegetables par boiled and char grilled with some olive oil. But for the average vegetarian this dish works well.

Unusal is the whole pieces of lemon in the dish. Bittersweet and just delicious. It has tang and texture in a creamy sauce with wholesome ingredients. This dish has definitely impressed a few vegetarians in my time. And the good thing is you can make it in small quantities for 1 or 2 people while everyone else gets on with hoeing into a meat dish.