TUNA MELT

2 medium zucchini (about 7 oz. each)

olive oil-flavored cooking spray

2 teaspoon dried basil

1 teaspoon dried thyme

1/8 teaspoon pepper

4 (1 oz.) slices multigrain bread; toasted

1 (9 oz.) can solid white tuna in water; drained

1/4 cup light mayonnaise

2 tablespoons red onion; finely chopped

16 (3/4 oz.) slices plum tomato

4 (3/4 oz.) slices 1/3-less-fat Swiss or fat-free American cheese

1. Slice zucchini in half crosswise; then slice into 1/4-inch lengthwise slices.

2. Coat a large non-stick 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. Comine 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.

Yields 4 servings

CALORIES: 255; PROTEIN: 21g; FAT: 7g; CARBS: 25g; FIBER: 4g; CHOL: 31mg; IRON: 3mg; SODIUM: 882mg; CALC: 314mg.

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