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Tuna Melt

Yield 4 servings

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 (1-ounce) slices multigrain bread, toasted
  • 1 (9-ounce) can solid white tuna in water, drained
  • 1/4 cup light mayonnaise
  • 2 tablespoons finely chopped red onion
  • 16 (1/4-inch-thick) slices plum tomato
  • 4 (3/4-ounce) slices 1/3-less-fat Swiss or fat-free American cheese

Nutrition Information

  • calories 255
  • caloriesfromfat 24 %
  • fat 6.9 g
  • satfat 1.2 g
  • monofat 1.6 g
  • polyfat 3 g
  • protein 21.3 g
  • carbohydrate 24.7 g
  • fiber 3.5 g
  • cholesterol 31 mg
  • iron 2.7 mg
  • sodium 882 mg
  • calcium 314 mg

How to Make It

  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.