Pink Rabbit

A twist on the classic Welsh Rarebit, this “Pink Rabbit” swaps the traditional beer-and-mustard cheese sauce for something simpler: canned tomato soup melted together with grated cheese and canned tuna. The tomato gives it the rosy pink color and the name.

Three ingredients, one pot, and about 10 minutes of stirring is all it takes. Heat everything together until the cheese melts into the soup and the tuna breaks down into the sauce. Spoon it over hot buttered toast and you’ve got a satisfying meal from pantry staples.

This is the kind of recipe that’s been feeding families on tight budgets and tight schedules for generations.

Kitchen Tips

• Stir constantly over low to medium heat. Cheese scorches easily on the bottom of the pan and turns grainy if the heat is too high.
• Use a sharp cheddar for the most flavor. Mild cheese melts well but doesn’t contribute much taste against the tomato soup.
• Toast the bread and butter it while the sauce heats. Everything should come together hot.

Variations

• Add a dash of Worcestershire sauce and a pinch of dry mustard for a more traditional Rarebit flavor.
• Use canned salmon instead of tuna for a richer, more flavorful filling.
• Top with a poached egg for a heartier open-faced meal.