1.   Place a soup pot over medium heat, drop in the unsalted butter. When the butter is sizzling add the onion. Sauté the onions for a couple of minutes until translucent. Make a clearing in the center and add the celery. Cook for two minutes. Make a clearing in the center and add the carrots and one tbsp of butter, and sauté for one minute. Make a clearing in the center and drop in the chayote. Cover the pot with a lid and cook until the chayote is fork tender

2.   Make a clearing in the center to which you add the bell pepper and chili flakes. Sauté for 2 minutes, as you toss to combine all the ingredients

3.   Add the garlic and the cauliflower florets, stirring well. Cover with a lid and sauté for 1 minute. Pour in the water or chicken stock, seasoning with salt, pepper and thyme. Stir and bring to a light boil.

4.   Set a frying pan over medium heat. Pour in the oil and, when sizzling, drop in the mushrooms. Toss as you cook to golden. Add the mushrooms and oil into the soup pot.

5.   Using the same frying pan set over medium heat, add a tbsp of oil and place the tuna steaks into the pan. Fry each side about 2-3 minutes to sear to a rich golden. Transfer the intact steaks into the soup pot. Deglaze the pan with some of the soup liquid and pour back into the pot. Cover with a lid and cook for 10 minutes

6.   In a bowl combine the heavy cream and egg. Whisk very well. Pour into the soup pot. Stir gently to combine being careful not to break up the tuna steaks. Cover and cook for 10 more minutes

7.   Scoop out the tuna steaks. Pull apart into bite sized pieces. To serve, distribute the tuna equally into bowls. Ladle the soup content into the bowls. Enjoy!

8.   Store leftovers in an airtight container for 4 to 5 days. Not suitable for freezing