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.
Drizzle with the juice of a lemon.