Rabbit Tuna

Rabbit Tuna is a traditional Italian dish, particularly from the Piedmont and Lombardy regions. It involves an unusual method of preparing rabbit meat in a way similar to oil-preserved tuna, hence the name. It is very tasty and is usually served cold as an appetizer or as a slightly refined second course.

Ingredients

• 1 rabbit of about 1.5 kg
• 1 liter of white wine
• 1 liter of white wine vinegar
• 1 carrot
• 1 onion
• 1 stalk of celery
• 3 bay leaves
• Some black peppercorns
• Coarse salt
• Extra virgin olive oil (for preservation)
• 3 cloves of garlic
• 1 sprig of rosemary
• 1 teaspoon of red chili flakes (optional)

Preparation

1. Start by cleaning and cutting the rabbit into pieces, removing the fatty parts and the larger bones.
2. Take a large pot and pour in the white wine and vinegar. Add the coarsely chopped carrot, onion, and celery, the bay leaves, peppercorns, and a handful of coarse salt.
3. Bring the liquid to a boil, then add the rabbit pieces and let them simmer for about 1 hour and 30 minutes, or until the meat becomes very tender.
4. After cooking, allow the meat to cool in its marinade.
5. Once cool, remove the rabbit pieces and place them in an airtight container.
6. Add in the following order: peeled and halved garlic cloves, rosemary, and if you like, a bit of chili pepper to give a kick to the taste. Cover everything with plenty of olive oil until the meat is completely submerged.
7. Let it rest in the refrigerator for at least 2 days before consuming, to allow the meat to absorb all the flavors.

Curiosity

Despite the name, there is no direct link to tuna except for the preservation technique similar to that of oil-preserved fish. This preparation was an ideal way to conserve meat before the advent of refrigerators. The dish is a real delicacy that shows how traditional cooking can be surprising and create dishes with a rich and complex flavor from simple and locally sourced ingredients.