Rabbit tuna is a typical Monferrato recipe. It is called in this way because the meat, being in the oil for a few days to macerate, becomes tender like tuna. It must necessarily be cooked at least a day in advance and it seems that this dish was born to ensure that farmers, returning from work in the fields, could immediately refresh themselves by finding and a dish ready to be eaten. I tasted it at a friend’s house and then I got the recipe. The doses that I transcribe are enough for 8 discrete servings.
- 1.2 kg boneless rabbit
- 1 medium onion
- 1 large carrot
- 4 stalks celery
- 1 bunch of aromatic herbs (bay leaf, thyme, rosemary, sage, parsley)
- 2-3 cloves
- 10 Sage leaves
- 10 medium garlic cloves
- 1/2 liter extra virgin olive oil
- black peppercorns
- Have the rabbit gutted from your trusted butcher and remove the head as well.
- Once at home, wash it well and dry it with a kitchen towel.
- Then, first clean the onion and, leaving it whole, stick it with the cloves.
- Peel the carrot, clean the celery well and tie the herbs into bunches.
- Once this is done, put everything in a large pot, also add a few grains of black pepper.
- Put the whole rabbit in the pot and cover well with plenty of water.
- Add salt and cook until the rabbit is tender.
- When cooked, turn off and let the rabbit cool in its own broth.
- Then, before it is completely cold, remove it and carefully flesh it out, making sure you get fairly regular pieces of meat.
- At this point, peel the garlic, wash the sage and dry it well by dabbing it with a clean kitchen towel.
- Then pour a little oil into a bowl or bowl with a wide mouth, then make a layer of pieces of rabbit meat, spread over a few sage leaves and a few cloves of peeled garlic and a few peppercorns, but left whole, pour more oil and continue like this until you have used up all the ingredients.
- But make sure that the rabbit is well soaked in oil, without being immersed in it.
- Cover with plastic wrap or a lid if you have used a bowl and let it rest in the fridge for at least 24 hours before using it, but keep in mind that after 48 hours it is even tastier and more tender.
- NOTE: When he tasted it for the first time, they served it accompanied by a polenta donut and an anchovy-based sauce. As is now known, for my aversion to anchovies, I discarded the sauce but the polenta donut … Too bad I didn’t ask myself how to make it, because I was focused all on rabbit tuna.