TUNA PITAS AND YOGURT WITH KALE
A combination of yogurt and kale makes a great condiment for these warm tuna and onion pitas.
2 whole-grain pita breads 3 cups water 1 cup kale, central stems removed, leaves roughly torn 1 cup plain 0 per cent M. F. Greek yogurt Salt and pepper, to taste 4 cans (each 3 oz.) solid light tuna in oil ½ cup finely diced Spanish onion
1. Preheat oven to 400 F (205 C).
2. Cut each pita in two to create pockets. Set aside.
3. In a large saucepan, bring water to a boil. Add kale and parboil for 30 seconds, then rinse under cold water and drain well.
4. In a food processor, whirl yogurt and kale until creamy. Season with salt and pepper. Evenly fill four ½-cup custard cups with mixture. Refrigerate.
5. Drain tuna cans, pouring oil into a small frying pan, and put tuna in a small bowl. Flake tuna meat with a fork. Heat frying pan over medium heat, add onion and cook until soft, about 10 minutes. Add to tuna in bowl with pepper to taste.
6. Evenly stuff each pita half with tuna mixture. Transfer to a cookie sheet and bake until slightly toasted, about 5 minutes.
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. Makes: 4 servings Source: Cookspiration.com