Instructions
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.