Tuna Pitas and Yogurt with Kale

Makes 4 servings

Preparation Time: 20 min
Cooking Time: 15 min


whole-grain pita breads
1 cup kale, central stems removed, leaves roughly torn 250 ml
1 cup plain 0% M.F. Greek yogurt 250 ml
4 - 3 oz cans solid light tuna in oil 4 - 99 g cans
1/2 cup finely diced Spanish onion 125 ml


Step 1
Preheat oven to 400°F (200°C).

Step 2
Cut each pita bread in two to create pockets. Set aside.

Step 3
In a large saucepan, bring 3 cups (750 ml) water to boil. Add kale and parboil for 30 seconds, then rinse under cold water and drain well.

Step 4
In a food processor, whirl yogurt and kale until creamy. Add salt and pepper to taste. Evenly fill four 1/2-cup/125-ml custard cups with mixture. Refrigerate.

Step 5
Drain tuna cans, pouring oil into a small frying pan, and putting tuna meat into a small bowl. Flake tuna meat with a fork. Heat the frying pan over medium heat, add onion and cook until soft, about 10 minutes. Add to tuna in bowl with some pepper to taste.

Step 6
Evenly stuff each pita half with tuna mixture. Transfer to a cookie sheet and bake until slightly toasted, about 5 minutes.

Step 7
Transfer each half-pita onto a plate, along with a yogurt-kale cup and a small spoon. Spoon a little yogurt over pita before taking each bite.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 310
Fat / Lipides 12.3 g
Saturated / saturés 2 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 18.2 mg
Sodium / Sodium 504.4 mg
Carbohydrates / Glucides 25.5 g
Fiber / Fibres 3.2 g
Sugars / Sucres 2.73 g
Protein Protéines 33.9 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Mélanie Forget, dietitian
St-Eustache, QC