Easy Vintage Tuna Rarebit Recipe

Tuna rarebit is a vintage 1950s recipe that combines a creamy cheddar cheese sauce with canned tuna, served over toasted bread. It's an American adaptation of Welsh rarebit, which is essentially beer-spiked cheese sauce on toast. The tuna version became popular in postwar America as an economical way to stretch a can of tuna into a satisfying meal.

Sharp cheddar provides the best flavor, but you can substitute Gruyère for a more sophisticated taste or American cheese for a milder, kid-friendly version. Avoid mozzarella or other low-moisture cheeses as they don't create the same creamy sauce consistency. A combination of half sharp cheddar and half Monterey Jack works well if you find straight cheddar too strong.

The original 1954 recipe calls for a double boiler to prevent the cheese from breaking, but a heavy-bottomed skillet over medium-low heat works just as well with careful attention. The key is controlling the temperature so the cheese melts gradually rather than seizing up. If you're nervous about scorching, you can absolutely use a double boiler for the same results with less hands-on monitoring.

Yes, you can omit the egg if needed. The sauce won't be quite as thick and rich, but it will still work. Add an extra tablespoon of flour to compensate for the lost thickening power, and cook the mixture an extra minute or two to reach the right consistency. The egg adds richness and helps emulsify the sauce, but it's not structurally essential.

Rye bread with caraway seeds is traditional because its slightly spicy, aromatic flavor contrasts beautifully with the mild tuna and rich cheese. Sourdough, pumpernickel, or thick-cut whole wheat also work well. Whatever bread you choose should be sturdy enough to support a generous portion of sauce without dissolving into mush.

Grainy cheese sauce usually means the heat was too high, causing the proteins to seize and separate. Use medium-low heat and be patient. Another culprit is using pre-shredded cheese with anti-caking additives that prevent smooth melting. Always grate block cheese yourself for the silkiest sauce.

The original 1950s method was to spread buttered toast with the raw tuna-cheese mixture and broil it. This works, but you need to watch it closely because the broiler can burn the top before the mixture cooks through. The stovetop method gives you more control and consistently better results, but the broiled version has nostalgic charm.

Toast the bread until it's quite crisp and golden, not just lightly warmed. Brushing it lightly with melted butter before toasting creates a moisture barrier. Serve immediately after spooning on the hot mixture rather than letting it sit. The bread will soften slightly as it absorbs the sauce, but proper toasting buys you enough time to eat before things get mushy.

You can, but you'll lose the vintage character of the dish. If using fresh tuna, poach or grill it first, then flake it into chunks. The texture will be meatier and firmer than canned tuna, which might actually be an improvement depending on your preference. You'll need about 1 cup of cooked, flaked fresh tuna to replace a 7-ounce can.

Tuna rarebit provides good protein from the tuna, cheese, and egg, plus calcium from the dairy. At 385 calories per serving with 22 grams of fat, it's a moderately rich meal best balanced with vegetables. The sodium is fairly high at 720mg per serving, mostly from the cheese and Worcestershire sauce. You can lighten it by using reduced-fat cheese and milk, though the texture won't be quite as luxurious.