Week 30 Recipe: Welsh Rarebit with Tuna and Peas

Growing up my mom used to make this wonderful concoction of cheesy, gooey goodness that she always called welsh rarebit.  Recently, I went on an internet search to locate this recipe.  How sad it was to find out that what my mom made had very little in common with welsh rarebit!  But, how happy I am that I get to share her recipe with you.

Ingredients for 2 servings:

1 5oz can of tuna drained

1/2 of a 7oz can of peas drained

4 oz of sharp cheddar cheese shredded

2-4 T of milk (I used 2%)

1T of flour

1T of butter

salt and pepper to taste

Two slices of a nice, hearty bread

Instructions:

Over medium heat in a small saucepan mix the flour and butter to make a rue, cooking for several minutes.  

Lower the heat and add 2T of milk to the rue.

Slowly add the cheese.  Stir until it melts before adding more cheese.  At first it will look like this:

Gross!

Be patient, in a minute or two it will look like this golden goodness:

Add additional milk if your sauce seems too thick.  You are looking for a nice, ribbon consistency (like cake batter).

Stir your tuna in and add salt and pepper to taste.  When you are happy with the consistency and seasoning add your peas (stir just to combine) and remove from the heat. 

Toast up some of your favorite bread; while your bread is toasting heat up your broiler.  Pour the mixture over the toasted bread and place under the oven broiler; remove it once those heavenly brown spots start showing up on your cheese mixture.

Remove and enjoy.