Tuna Melt with Carrot-Raisin Salad

For a more traditional carrot salad, replace the cumin with cinnamon. You can also substitute dried cranberries, dates, or other dried fruits for the raisins.

PREP: 10 minutes      GRILL: 5 minutes

MAKES: 4 servings

TUNA MELT

1 tablespoon butter or margarine

1 can (12 ounces) solid white tuna in water, drained

1 stalk celery, thinly sliced

¼ cup reduced-fat mayonnaise

8 slices rye bread (about 8 ounces total)

4 ounces sliced Cheddar cheese or Swiss cheese (8 slices)

CARROT-RAISIN SALAD

1 container (8 ounces) plain low-fat yogurt

1 bag (10 ounces) shredded carrots

½ cup raisins

teaspoon ground cumin

teaspoon salt

1. Prepare tuna melt: In small bowl, with fork, combine tuna, celery, and mayonnaise. Spread butter on one side of each slice of bread.

2. Heat large ridged grill pan on medium heat until hot. Meanwhile, place 1 slice cheese on unbuttered sides of 4 bread slices. Spread tuna mixture evenly over cheese. Top each with 1 slice cheese and a second slice of bread, buttered side up.

3. Arrange sandwiches in pan. Cook until cheese melts and bread is toasted, 5 to 7 minutes, turning sandwiches over once.

4. Meanwhile, prepare salad: In small bowl, stir yogurt, carrots, raisins, cumin, and salt until combined. Makes about 4 cups.

5. Serve each tuna melt with a scoop of salad alongside.

EACH SERVING: About 440 calories, 31g protein, 33g carbohydrate, 20g total fat (7g saturated), 61mg cholesterol, 1,055mg sodium