For a more traditional carrot salad, replace the cumin with cinnamon. You can also substitute dried cranberries or other dried fruits for the raisins. 
Tuna Melt
- 1 large can (12 ounces) soild white tuna in water, drained
- 1 stalk celery, thinly sliced
- 1/4 cup low-fat mayo
- 1 tablespoon butter or margarine
- 8 slices rye bread (about 8 ounces)
- 4 ounces sliced Cheddar or swiss cheese
Carrot-Raisin Salad
- 1 container (8 ounces) plain low-fat yogurt
- 1 bag (10 ounces) shredded carrots (about 3 cups)
- 1/2 cup dark seedless raisins
- 1/8 teaspoon grund cumin
- 1/8 teaspoon salt
1) Prepare Tuna Melt: in small bowl, with fork, combine tuna, celery, and mayonnaise.
2) In nonstick 12-inch skillet, melt butter over medium-high heat. Meanwhile, spread tuna muxture evenly on 4 bread slices. Top each with one-fourth of Cheddar and remaining slice of bread. Arrange sandwishes in skillet, in batches if necessary. Cover skillet; cook until Cheddar has melted and bread is toasted, about 5 minutes, turning sandwiches once.
3) While sandwiches are cooking, prepare Carrot-Raisin Salad: In small bowl, stir together yogurt, carrots, raisins, cumin and salt until combined. Makes about 4 cups.
