A tuna of rabbit? Ha! If you boil a rabbit slowly with carrot, celery and an onion with a few cloves stuck in it until the meat is nearly falling off the bone, you can cool it off, strip off the meat in small bits, and marinate it in olive oil with spices for a few days and voilà! The pinkish meat now resembles tuna packed in oil. (For the full recipe, see Divina Cucina’s excellent piece, Tonno di Coniglio.. Rabbit, tuna style.)
The dish is normally served at room temperature as an appetizer.
The dish served as you see it in the picture was consumed voraciously at a restaurant in Filetto (northern Tuscany) called Convivium Venti Venti. It is garnished with a tangle of sweet and sour red onion and piled upon a base of arugula leaves.