Sara Lee

For the Raita (Makes about 1 cup)

1 large Kirby cucumber, washed and sliced very thin (scant 2 cups)

½ teaspoon chili powder (see Note)

Large pinch salt

3 tablespoons non-fat yogurt

For the Curried Tuna Salad (Makes about 3 cups)

1 teaspoon sesame oil

2 tablespoons hot Madras curry powder

3 tablespoons light mayonnaise

2 tablespoons non-fat yogurt

Three 5-ounce cans solid white tuna, drained

¾ cup diced (1/4 inch) red-skinned apple

1 stalk celery, trimmed and cut into ¼ inch dice (about ½ cup)

1 carrot, peeled and coarsely shredded (about ¾ cup)

Hot red pepper sauce, optional

8 slices Sara Lee® Hearty & Delicious® 100% Whole Wheat Bread

For a low-calorie version, try Sara Lee® Delightful™ 100% Whole Wheat Bread

Make the raita: Toss the cucumber slices, chili powder, and salt in a bowl until the chili powder is distributed evenly. Let stand while preparing the tuna salad.

Heat the sesame oil in a small skillet over low heat. Add the curry powder and stir just until sizzling. Scrape the mixture into a medium bowl. Add the mayonnaise and yogurt and whisk until thoroughly blended. Add the tuna, apple, carrot, celery, and hot red pepper sauce, if using. Stir until the tuna is broken up and all the vegetables are evenly distributed throughout. The tuna may be prepared up to two days ahead and refrigerated until needed.

Assemble the sandwiches: With your hands, gently squeeze the excess liquid from the cucumbers and discard the liquid. Return the seasoned cucumbers to the bowl and stir in the yogurt until the cucumbers are coated. Toast the bread. Divide the tuna among four of the slices and smooth it into an even layer. Do the same with the raita. Top with remaining toast and press lightly. Cut from corner to corner.

Note: "Pure" chili powders, made from a single type of chili (such as ancho or chipotle) are becoming easier to find in supermarkets. Use one of those if you can find it, rather than traditional "chili" powder, which is a mixture of chili, onion powder, oregano and other spices.