Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Vintage tuna rarebit open-faced sandwich on a butcher block board.

Vintage Tuna Rarebit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vintage tuna rarebit recipe features a creamy cheddar cheese sauce studded with flaky tuna and fresh tomatoes, served over toasted rye bread for an easy retro dinner ready in 15 minutes.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 medium tomato, diced (about 3/4 cup)
  • 1 medium onion, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups sharp cheddar cheese, freshly grated
  • 1 large egg, beaten
  • 1 cup whole milk, scalded
  • 1 can (7 oz) tuna, drained and flaked
  • 4 slices rye bread, toasted

Instructions

  1. Make the roux: In a large, heavy skillet over medium-low heat, melt the butter until it foams. Sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture is smooth and just beginning to turn golden. The roux should smell nutty, not raw.
  2. Add the vegetables: Stir in the diced tomato and chopped onion, breaking up the tomato pieces with your spoon. Add the salt and Worcestershire sauce. Cook for 2-3 minutes, stirring frequently, until the onion softens slightly.
  3. Incorporate the cheese and egg: Remove the skillet from heat. Add the grated cheddar cheese and beaten egg, stirring quickly to combine. The residual heat will start melting the cheese without scrambling the egg.
  4. Add the hot milk: Return the skillet to medium-low heat. Slowly pour in the scalded milk while whisking constantly. Continue whisking for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.
  5. Fold in the tuna: Gently stir in the flaked tuna, taking care not to break it up too much. Let the mixture bubble gently for 1-2 minutes until heated through and slightly thickened.
  6. Assemble the sandwich: Spoon the hot tuna rarebit generously over toasted rye bread. .
  7. For a broiled finish: After spooning the tuna mixture onto toast, place the open-faced sandwiches on a baking sheet and broil for 1-2 minutes until the top bubbles and browns in spots. Watch carefully to prevent burning.

Equipment

Find it online: https://recipe-rewind.com/easy-vintage-tuna-rarebit-recipe/

>