Recipe from Facile, pratico, veloce, microonde! by Stefano Masanti Photography: Francesca Moscheni           Serves 4 Preparation time: 20 minuti Cooking time: 12 minuti Equipment: microwave with steam function 1 boned rabbit (Approx. 1,400 g) 1 carrot 1 onion 1 celery rib 5 black peppercorns 150 g dry white wine 150 g mineral water 1 bay leaf Salt and freshly ground pepper Tuna sauce and garnishes 150 g mayonnaise 100 g oil packed canned tuna 20 capers 50 g micro greens 10 cherry tomatoes Extra virgin olive oil Place a large sheet of parchment paper on your work surface and brush it with extra virgin olive oil. Position the various pieces of boned rabbit so as to form a large rectangle. Season with salt and freshly ground pepper. Using the parchment paper as an aid, form a roll tightly enclosing the rabbit and tie the ends with kitchen twine as though closing a sausage. Peel the onion and the carrot; trim and wash the celery. Cut the onion into rings and the other vegetables into chunks and place them in the lower portion of your microwave's steam case along with the mineral water, white wine, bay leaf and peppercorns. Place the rabbit on the tray above the vegetables and cook for 12 minutes using the oven's steam function. When cooking is complete, transfer the rabbit to a freezer bag and seal. Immerse the bag in an ice bath to quickly chill the meat. Presentation Combine the tuna with the mayonnaise using an immersion blender. Salt to taste. Nap each plate with the tuna sauce, top with slices of scalloped rabbit and garnish with the micro greens, capers and cherry tomatoes. Finish with a drizzle of extra virgin olive oil. Chef's note: Rabbit prepared in this manner may also be used as a filling for ravioli. It should be knife-chopped and seasoned with grated lemon rind, aromatic herbs and grated Parmigiano reggiano cheese.