To make the protein sparing noodles, preheat oven to 300 degrees F.

Place the egg whites into a blender. Add the Further Food gelatin and salt and blend the mixture well.

Spray a silicone baking sheet with edges (like THIS ONE) liberally with avocado oil spray. Pour the mixture into the baking sheet and use a spatula to spread the mixture out to cover the baking sheet completely in a thin layer. Place in the oven to bake for 6-10 minutes or until just cooked through.

Remove from oven and allow to cool. Place in the freezer for 10-20 minutes to help with easy removal from baking sheet.

To make the Tuna Salad, place the tuna into a large bowl. Add the mayo, green onion, pickle juice, Redmond Season Salt, diced pickles and hard boiled egg and stir well to combine. Taste and adjust seasoning to your liking.

Once the sheet of protein sparing noodles is cool, remove it from the silicone pan.

Place the sheet of noodles onto a cutting board and roll it up in a tight jelly roll. Use a sharp knife to slice into protein noodles, cut into small noodles to resemble macaroni noodle size.

Add the noodles to the tuna salad and stir to coat the noodles.

Store extras in an airtight container in the fridge for up to 5 days. Serve chilled.