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Tuna & bacon rarebit

Method

  • Preheat overhead grill to highest degree.
  • Grill the bacon until crispy.
  • Then mash the tuna with the lemon juice and set aside.
  • To make the sauce, gently melt the butter in a small pot. Add the flour and briefly cook, stirring regularly.
  • Heat the milk and cream in another pot, and then add this to the flour mixture all at once, whisking vigorously. Remove the pot from heat, add 1-2 good handfuls of grated cheese and whisk until just melted, adding a little more milk if needed.
  • Then season and add the mustard, egg and extra yolk. Whisk and add the Worcestershire and Tabasco to taste. Combine well and taste the sauce for seasoning.
  • Lightly toast the bread on both sides. Then place the toast in an oven tray and top with the bacon and tuna. Spoon a generous amount of the sauce on top, sprinkle with a little more grated cheese and grill until bubbling and golden.
  • Serve as is or with a simple green salad on the side.

Ingredients

  • 4 rindless bacon rashers
  • 1 medium can tuna in oil, drained
  • juice of 1 lemon
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 125 ml milk
  • 125 ml cream
  • grated tasty cheese
  • sea salt & freshly ground pepper
  • 1 heaped tspn grain mustard
  • 1 egg & 1 extra yolk
  • a good splash of Worcestershire sauce
  • Tabasco
  • 4 slices grainy bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm