When you make crème brûlée, you will have a lot of leftover egg whites. On the master of cook I saw this recipe for a ‘pizza’ made from egg whites with a tomato sauce and tuna. In Italian it is called “Bianca, morbida con sugo alla marinara e tonno”, and it is true that the ‘bottom’ of the ‘pizza’ is white and soft. This is so easy to make, it looks great, and is absolutely delicious for lunch or brunch. It is also high in protein and low in fat and carbs. Of course you can also serve it with other toppings. Grazie, Emanuele!
Ingredients
For 1 large or 2 small servings
6 egg whites
1 can tuna in olive oil, drained
120 ml (1/2 cup) sieved tomatoes (passata di pomodoro, tomato puree)
salt and freshly ground black pepper
1 black olive
1 anchovy fillet, minced
4 basil leaves
2 Tbsp extra virgin olive oil, divided
1 tsp dried oregano, divided
Instructions
Heat a tablespoon of olive oil in a frying pan. Add a minced anchovy fillet and cook over low heat until the anchovy has melted.
Add 120 ml (1/2 cup) of sieved tomatoes.
Season with salt and freshly ground black pepper…
…and 1/2 teaspoon of dried oregano. Stir and cook briefly over low heat. Taste and adjust the seasoning.
Heat a tablespoon of olive oil in a non-stick frying pan and add 6 egg whites.
Cook over medium heat until just cooked through; the egg white should still be soft. If your non-stick pan is actually non-stick, slightly shaking the pan should loosen up the egg white ‘pancake’ so it will glide out of the pan easily.
Arrange the egg white ‘pancake’ on a large preheated plate, and garnish with the tomato sauce, tuna, basil, the olive, and sprinkle with 1/2 teaspoon of dried oregano.
Flashback
Pork tenderloin with sweet & sour sauce is my favorite way of preparing pork tenderloin.
Stefan's Gourmet Blog 
A very unusual idea I must say. Reminds me abut of an egg white omelette, very popular in Los Angeles for breakfast or brunch.
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Looks amazin
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Una bella ricetta ispirata al nostro Emanuele dalle belle mani!
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Stefan: mi stai diventando salutista??
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Non ti preoccupare 😉 Poi ho pubblicato delle polpette di pesce e pastinaca fritte con salsa remoulade (fatto con maionese).
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No no no non è una pizza 😉
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What fun!! Passata and eggs always in the house. this is a very appetizing and simple dish which would be ample for my dinner: well, perchance with a big side salad 🙂 !
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Mille grazie a te Stefan per averla provata a condivisa con i tuoi lettori!
Sono molto contento che questa ricetta semplice e veloce ti sia piaciuta. Come hai fatto notare, si può condire a piacimento ed è sempre ottima.
🙂
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This looks like a perfect lunch dish! I eat tuna quite often for lunch.
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Another good idea for the left over egg whites. Interesting! I may try this instead of making a angle food cake with the egg whites.
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I happened to have 6 egg whites in the fridge from mayonnaise and hollandaise. I have previously been using them up as (my rather scruffy) macaroons. This made a very easy, quick and tasty supper this evening.
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Great to hear! Thanks for letting me know.
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