Combine the drained tuna, chopped celery and reduced oil dressing.
Melt the reduced fat spread in a large non-stick pan.
Spread the tuna mixture evenly over four slices of the rye bread. Top each with some of the grated cheese and remaining slice of bread.
Grill in the hot pan. Grate the carrots, season and mix with the raisins and yoghurt. Serve.
Prep 10 minutes