In a mixing bowl combine the tuna, mayonnaise, dill weed, garlic powder, onion powder, and cayenne. Season to taste with salt and pepper. Fold gently until tuna has broken up and mayonnaise and spices are incorporated throughout.
Divide the salad into the pita bread halves. Add cucumber slices down the sides of each sandwich. Serve immediately.
If making these sandwiches to pack, divide the tuna salad into four containers with lids. Refrigerate until ready to serve. Assemble right before eating.
Notes
How Do I Prevent The Tuna Pita Pockets From Getting Soggy?
Pack the tuna salad and cucumbers separately from the pita bread and assemble right before eating.
Line the pita pocket with lettuce to act as a barrier between the salad and the bread. This is the role that my mom's alfalfa sprouts played in my childhood sandwiches.