A simple and light savory pie made with Greek yogurt and no eggs, cooked in an air fryer. Ideal as a light lunch or appetizer, it lends itself to variations and can be served warm or at room temperature.
In a large bowl, pour the flour and add the baking powder; mix with a fork to distribute it.
Gradually pour in the water while whisking by hand to avoid lumps.
Add the Greek yogurt and the EVO oil to the mixture and stir until smooth.
Incorporate well-drained tuna and chopped parsley, gently mixing with a spatula.
Adjust salt and, if desired, add a pinch of black pepper.
Pour the batter into an air fryer-safe baking pan, greased or lined with parchment paper; level the surface and sprinkle with pumpkin seeds.
Preheat the air fryer to 180°C.
Cook for about 30 minutes, checking for doneness after the first 25 minutes. The pie is ready when the surface is golden and crisp.
Let it cool for a few minutes before cutting; serve warm or at room temperature.
Large bowl
Hand whisk
Spatula
Air fryer-safe baking pan
Air fryer
Store in the fridge for 2-3 days in an airtight container; can be reheated in an air fryer or oven.
It can be accompanied by arugula and cherry tomato salad or with a yogurt and mint sauce (Greek yogurt + EVO oil + chopped mint + salt). For variations, replace the flour with type 1 or whole wheat flour and use jarred tuna preserved in EVO oil for more flavor.
Italy
| Energy (kcal) | 191.11 |
| Carbohydrates (g) | 20.82 |
| of which Sugars (g) | 1.33 |
| Fat (g) | 6.78 |
| of which Saturates (g) | 2.57 |
| Protein (g) | 12.75 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.12 |
