South of the Border Tuna Melt

I don't normally think of fish as a comfort food, but there is nothing like the combination of crispy bread, melting cheese and the soft, creamy flavours of tuna in mayonnaise that makes me content. This version has Mexican-inspired flavours and is low in fat and calories. Try dipping the sandwich in tomato ketchup or salsa.

Makes 2 sandwiches

Ingredients
1 tin tuna in spring water, well drained
1 tbsp fat-free Greek yoghurt
1 1/2 tbsp light mayo
1 tbsp finely chopped shallots (or sliced spring onions)
1 heaped tbsp chopped red pepper
1 tbsp chopped coriander
1 tsp chili powder
juice of a quarter of a lime
Olive oil spray
4 slices thin-sliced bread
40g Half-fat cheese, grated

Method
In a small mixing bowl, break up tuna with a fork. Add yoghurt, mayo, shallots, red pepper, chili powder, coriander and lime and mix well.

Coat one side of each slice of bread with oil spray. Bring a frying pan to medium-high heat, adding oil spray. Place two slices of the bread in the pan (oiled side down). Top each slice with half of the cheese. Pile half of the tuna on each, and press down gently with a fork. Lift up a corner the bread; when it is nicely browned (about 5 minutes), top each with the remaining bread slices (oiled side up). Press down slightly. Carefully flip the sandwiches -- a combination of a spatula and your fingers works best. The melt is done when the bread is browned and crispy (about another 5 minutes) . Slice in half and serve hot.