HEALTHY TUNA MELT (No Mayo)

MAKES 4 OPEN-FACE SANDWICHES

I am certain to make this more often than the traditional Tuna Melt not just because it is healthier, but it's absolutely delicious. Serve one sandwich per person for lunch, two for a light dinner. I prefer chunk light tuna, but you can use your favorite. Don't use tuna packed in oil unless it is a good quality olive oil, in which case you probably won't need to add any.

INGREDIENTS

12 ounces chunk light tuna in water, well drained

1/4 cup chopped onion

2 tablespoons finely chopped green pepper

2 tablespoons chopped fresh basil

1 teaspoon balsamic vinegar or lemon juice

Salt and pepper to taste

1 teaspoon olive oil, preferably extra virgin

2 large crusty rolls, sliced in half horizontally

2 small tomatoes, thinly sliced

Thinly sliced sharp cheddar cheese

In a small bowl, mix together the first 7 ingredients, breaking apart the tuna only slightly. Taste for seasoning. Let set at least 10 minutes to allow flavors to blend. (Can make up to one day ahead; cover and refrigerate until use.)

Heat broiler on high. Place the rolls, cut side down on baking sheet. Broil until golden brown. Turn and toast the other side. Remove from oven. Using your fingers, press on the cut side of the rolls to flatten the dough slightly. Divide the tuna among the rolls, pressing down slightly so it will adhere to the bread. Top with the tomato slices, a little more salt and pepper, then the cheese. Return to the broiler and heat just until the cheese starts to melt. Serve immediately or at room temperature.

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