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Recipe 6

Tuna Salad

Serves: 1

1 cup Zeagold egg white
Salt and pepper
¼ cup chopped fresh parsley
½ can tuna in spring water
½ green capsicum, cut into small dice
¼ cucumber, seeded and finely diced
1 spring onion, sliced thinly
½ cup chopped fresh parsley or coriander
6 cherry tomatoes, cut in half


1.    Season the egg whites, add chopped parsley. Pour into a small silicone or ceramic baking dish.
2.    Microwave for 4 minutes, or bake at 180 C for 20 minutes, until firm. Cool.
3.    Tip cooked egg whites out of the baking dish. Cut into 1cm dice.
4.    Combine with the salad ingredients in a serving dish. Season and serve.

Optional:

Drizzle with the juice of a lemon.