Recipe: tuna cheese melt

Ingredients to make enough for one large portion or two smaller ones:
canned tuna - I used one of the 60g no drain cans of tuna and it was the perfect amount
40g finely grated lighter cheddar (or 30g of the usual) - one healthy extra A
1 level tbsp lighter than light mayo - half a syn
pinch mustard powder
a few onion and garlic granules
salt (not much) and black pepper
two slices from a small wholemeal loaf - one healthy extra B (
spray oil

Method:
Preheat the grill.
Mix together the tuna, cheese, mayo and seasonings until it forms a thick paste.
Toast one side of the bread - this will be the underneath.
Spray the other side and lightly toast until it feels 'hard'.
Spread over the tuna mixture, making sure it covers all the corners.  Pop under the grill (on foil, if you like, to prevent any possible drippage) and toast until hot and browned.
Eat immediately.

SW values:
For two:  half a healthy extra A and half a B plus a little bit for the mayo but not enough to make half a syn so forget it!
For one:  one A, one B and half a syn

A few ideas for variations - but remember to syn accordingly.
Add some horseradish instead of some of the mayo
Mix with tomato puree, add some chopped pepper/mushroom and season with Italian herbs
Use paprika instead of mustard
Use to top a jacket potato (pop under the grill to melt the mixture)
Use with a wrap to make a sort of quesadilla
Use as a toastie filling (with some added bacon) - like this . . .