Okay, I never said everything I make is fancy and difficult. Tonight I went so easy-I seem to be doing that a lot lately. But it is truly a light and refreshing summer meal. It was also perfect because I had leftovers to use.

TUNA MELTS

12 oz canned tuna in water
1/4 c light mayonnaise
salt and pepper to taste
2 T finely chopped onion
4 large tomato slices
4 slices 2% cheddar cheese (1 oz each)
2 hamburger buns

Drain tuna completely. Stir in mayonnaise and onion. Season with salt and pepper.
Open hamburger buns and place on a cookie sheet. Spoon 1/4 of the tuna mixture on each of the 4 hamburger buns. Place a tomato slice on each and top with a slice of cheese.
Place under broiler on high and watch closely until cheese begins to bubble but not brown.

In addition to leftover hamburger buns, I had leftover fruit and vegetables. On the side of these open sandwiches, we had cut up strawberries, which are extremely sweet right now. I also put a blend of raw, cut up cauliflower, broccoli, and carrots topped with 1 T per plate of light ranch dressing, rather than using as a dip. It was like a little veggie salad. We left the table filling fullfilled, not overfilled.