Healthy Tuna Melt (Cooking Light)

Submitted by blucoat

"A tasty and easy recipe from Cooking Light Magazine (October 1996). The vegetables and herbs add a lot of flavour. Recipe can easily be halved for two and the leftover tuna stores well in the fridge."

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 4 sandwiches

ingredients

• 2 medium zucchini (about 7 ounces each)
• olive oil flavored cooking spray
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1⁄8 teaspoon pepper
• 4 slices multigrain bread, toasted
• 1 (9 ounce) can solid white tuna packed in water, drained
• 1⁄4 cup light mayonnaise
• 2 tablespoons finely chopped red onions
• 16 slices plum tomatoes, 1/4-inch-thick
• 4 slices fat-free American cheese (or any other cheese you like) or 4 slices reduced-fat swiss cheese (or any other cheese you like)

directions

1. Slice zucchini in half crosswise; then slice into 1/4-inch lengthwise slices.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of the zucchini; cook 5 minutes. Turn slices over, sprinkle with half of the herbs and pepper; cook 5 minutes or until tender. Repeat with remaining zucchini, herbs, and pepper. Divide zucchini slices evenly among toast slices.
3. Combine tuna, mayonnaise, and onion in a small bowl, stir well. Spread 1/2 cup tuna mixture over each zucchini-topped bread slice; top each with 4 tomato slices and 1 cheese slice.
4. Place sandwiches on a baking sheet; broil 2 minutes or until cheese melts.