Healthy Tuna Melt (Cooking Light)

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: 25 mins
• 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.