Rabbit tuna

Rabbit tuna

The rabbit tuna is a typical entry of Piedmont, whose origins are in the rural culture: in fact, it can be prepared with a few days in advance because it maintains with large amounts of garlic and oil. Its preparation is very easy, although the meat cooking takes time. Its delicate and fragrant taste is enriched by the presence of garlic.

Ingredients for 6 people

  • Garlic – 6, 7 cloves
  • Carrot – 1
  • Cloves – 2
  • Onion – 1
  • Rabbit – 1 of about 1 kg
  • Bouquet garni (Myrtle – Rosemary – Sage – Thyme)
  • Extra virgin olive oil
  • Salt

Rabbit tuna

Preparation of rabbit tuna

Fill a saucepan with water, cut the rabbit’s head and remove the giblets. Peel the carrots and onion in which you plant the cloves, then soak the vegetables in water. Bring to a boil, lower the heat and add a tablespoon of coarse salt and garnished bouque. When the vegetable broth is ready, immerse the whole rabbit and let it cook for at least 60 minutes, until the meat is tender.

Then put the rabbit in a large bowl, cover it completely with the hot broth and let it cool the whole. Then take the rabbit and drain it using a sieve. Once drained, debone the rabbit and cut the flesh into small pieces.

Rabbit tuna

Wash sage and peel the garlic cloves. Slice the garlic – you can leave them whole cloves in case you want to remove it later – take rock and with tight fitting lids pots (or terrines glass or terracotta).

Pour into jars a good background of very good quality olive oil, add a little minced garlic, a few sage leaves and part of the rabbit cut into pieces, then add oil and layer again garlic, sage and rabbit until you finish the meat. Finally, even pour a little oil.

Close the jars tightly and sterilize them by putting them in a large pot and covering them with cold water. Boil the jars for 45 to 60 minutes. Let them cool in the water. It’s ready!


If you think quickly consume the tuna rabbit, it is advisable to use a pot terracotta or glass, with a lid, you fill in the same way as the small pots. You can eat the next day to allow the flavors to disseminate. If you do not like garlic, you can use a few whole cloves that you remove before eating rabbit tuna.

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