Tonno Di Coniglio – How to Make it

Tonno-di-coniglioRabbit Tuna


Serves 4 people

  • 1 Rabbit
  • Salt
  • Extra virgin olive oil
  • Pepper

For the broth

  • white wine
  • 3 stalks celery
  • bay leaves
  • 2 carrots
  • 1 sprig of rosemary
  • salt
  • 3 cloves
  • Peppercorns
  • 1 onion


Firstly, prepare a vegetable broth: put about four litres of water in a saucepan, add salt and a glass of white wine, peppercorns, bay leaves, a sprig of rosemary, three cloves, one onion, three stalks of celery and two carrots. Cover and cook for about 45 minutes, then remove the rabbit’s head, wash the rabbit well and put it to boil in the broth mixture. Let it cook for about an hour and a quarter (cooking time will vary according to the weight of the rabbit).

Drain and bone, then season the rabbit pieces with salt and pepper and arrange them in layers in an airtight container. Cover with extra virgin olive oil. Close the container and put it in the refrigerator. Leave it to stand a few days so that the rabbit’s meat becomes as tender as – as the name of the recipe hints – tuna.


Where We Are
Address And Contact
Cooking School:
Via Livornese, 334 Lastra A Signa 50055, Florence, Italy
Phone: (+39) 3356898344
Florence City Address for Pickup Shuttle:
Corners of Via Curtatone and Via Amerigo Vespucci Lungarno, Florence, Italy
Get Social
© 2018 Good Tastes of Tuscany. All Rights Reserved.