More recipes Recipe search

Hass Avocado and Tuna Rarebit

A community recipe by RedComm1

Not tested or verified by Nigella.com

Print me

Introduction

Take a tasty cheese rarebit to a new level with Peruvian Hass avocados, sliced tomatoes and flaked tuna.

Ingredients

Serves: 4

Metric Cups

4 slices thick crusty bread
4 large peruvian hass avocados (halved, pitted and peeled)
3 large tomatoes (sliced)
2 cans tuna steaks (or chunk in sunflower oil, drained)
150 grams mature cheddar (grated)
2 teaspoons Worcestershire sauce
2 teaspoons wholegrain mustard
2 teaspoons plain flour
salt
pepper

4 slices thick crusty bread
4 large peruvian hass avocados (halved, pitted and peeled)
3 large tomatoes (sliced)
2 cans tuna steaks (or chunk in sunflower oil, drained)
5⅓ mature cheddar (grated)
2 teaspoons Worcestershire sauce
2 teaspoons wholegrain mustard
2 teaspoons all-purpose flour
salt
pepper

Method

Hass Avocado and Tuna Rarebit is a community recipe submitted by RedComm1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the grill. Toast the bread lightly on both sides. Mash one of the avocados and spread it over the toast. Keep the grill on – you’ll be using it again!
Put the toast onto a baking sheet and top with sliced tomatoes, sliced avocados and flaked tuna – reserving 4 slices of avocado. Season with salt and pepper.
Put the butter, grated cheese, Worcestershire sauce, wholegrain mustard and flour into a bowl and mix well. Share between the toasts and grill until bubbling and golden.
Serve, topped with the reserved avocado, sprinkled with a little more black pepper.

Preheat the grill. Toast the bread lightly on both sides. Mash one of the avocados and spread it over the toast. Keep the grill on – you’ll be using it again!
Put the toast onto a baking sheet and top with sliced tomatoes, sliced avocados and flaked tuna – reserving 4 slices of avocado. Season with salt and pepper.
Put the butter, grated cheese, Worcestershire sauce, wholegrain mustard and flour into a bowl and mix well. Share between the toasts and grill until bubbling and golden.
Serve, topped with the reserved avocado, sprinkled with a little more black pepper.