Tuna Melt

Ingredients

• 1 large or 2 small stalks celery
• 1 large tomato
• ½ medium lemon
• 2 (5- or 6-ounce) cans light tuna, packed in water, no salt added
• 2 ounces low-fat cheddar cheese
• ¼ cup low-fat mayonnaise
• ¼ teaspoon ground black pepper
• 4 slices whole wheat sandwich bread

Optional Ingredients

• ¼ teaspoon dried dill or tarragon
• Hot sauce, to taste

Materials

• Box grater
• Can opener
• Colander
• Cutting board
• Fork
• Large skillet with lid
• Measuring cups
• Measuring spoons
• Medium bowl
• Sharp knife
• Small bowl

Instructions

1. Rinse and dice celery. Rinse, core, and cut tomato into 4 thick slices.
2. Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
3. In a colander, drain tuna.
4. Grate cheese.
5. In a medium bowl, add tuna. Flake apart with a fork. Add celery, lemon juice, mayonnaise, and black pepper. Mix with fork until combined. If using dried herbs and hot sauce, stir in now.
6. In a large skillet over medium heat, add 2 slices bread. Cook until toasted on bottom, about 5 minutes. Remove from pan. Repeat with other 2 slices. Remove pan from heat.
7. On the toasted side of each bread slice, add ½ cup tuna salad. Top with tomato slice and sprinkle with cheese (about 2 Tablespoons each).
8. Return skillet to medium heat. Place 2 sandwiches in skillet. Cover and cook until cheese is melted and underside is browned, about 3–5 minutes. Remove from pan. Repeat with other 2 sandwiches.