1 - can (14.75 ounces) pink salmon, drained
1/4 - cup plain low fat yogurt
1/4 - cup mayonnaise
2 - Tablespoons onion, finely chopped
1 - teaspoon dry basil
1/2 - teaspoon garlic powder
1/4 - teaspoon black pepper
1 - tomato, sliced
1/4 - cup olives, sliced
2 - pita bread rounds

• In a small bowl, add salmon, yogurt, mayonnaise, onion and seasonings. 
• Mix well.
  
• Cut pita bread in-half and split to form pockets.
  
• Fill pockets with tomato, cucumber, tuna mixture and olives.