A simple, light savory pie prepared with Greek yogurt and without eggs, cooked in the air fryer. Ideal as a light lunch or appetizer, it suits many variations and is served hot or at room temperature.
In a large bowl, pour in the flour and add the yeast; mix with a fork to distribute it.
Gradually pour in the water, mixing with a hand whisk to avoid lumps.
Add the Greek yogurt and EVO oil to the dough and mix until smooth.
Fold in the well-drained tuna and chopped parsley, mixing gently with a spatula.
Season with salt and, if desired, add a pinch of black pepper.
Pour the batter into a baking pan suitable for the air fryer, oiled or lined with baking paper; level the surface and sprinkle with pumpkin seeds.
Preheat the air fryer to 180°C.
Cook for about 30 minutes, checking after the first 25 minutes. The cake is ready when the surface is golden and crispy.
Let it cool for a few minutes before cutting; serve hot or at room temperature.
Large bowl
Hand whisk
Spatula
Baking pan suitable for the air fryer
Air fryer
Store in the refrigerator for 2-3 days in an airtight container; it can be reheated in the air fryer or oven.
It can be served with 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 wholemeal flour and use tuna in glass preserved in EVO oil for more flavor.
Italia
| Energy (kcal) | 273.98 |
| Carbohydrates (g) | 18.37 |
| of which sugars (g) | 1.17 |
| Fat (g) | 17.68 |
| of which saturates (g) | 3.96 |
| Protein (g) | 11.26 |
| Fibre (g) | 0.64 |
| Salt (g) | 0.11 |
