200 mlolive oil2 tbspfinely chopped thyme leaves1garlic clove, finely chopped1lemon, finely grated rind and juice only8veal scalopine (about 125gm each)30 gmsalted baby capers, rinsed and drainedTuna mayonnaise95 gmcanned tuna in oil, drained2egg yolks1garlic clove, finely chopped150 mlolive oil1lemon, finely grated rind and juice onlyBean and rocket salad200 gmbaby beans80 gmwild rocket½ cupcoarsely torn flat-leaf parsley60 ml(¼ cup) olive oil1 tbspred wine vinegarJuiceof ½ lemon, or to taste
Combine olive oil, thyme, garlic, lemon rind and juice in a non-reactive container and season to taste. Add veal, turn to coat evenly in marinade and set aside.
Meanwhile for tuna mayonnaise, process tuna, egg yolks and garlic in a food processor until smooth. With motor running, add olive oil in a thin steady stream and process until emulsified. Add lemon rind and juice, season to taste and process again to combine.
For bean and rocket salad, blanch beans (1-2 minutes), then refresh. Drain, toss with remaining ingredients and season to taste.
Heat a large frying pan over medium-high heat, add veal in a single layer and cook, turning once, until brown (1-2 minutes on each side), then transfer to serving plates. Add capers to pan and cook until crisp (1-2 minutes), then spoon over veal. Serve immediately with bean and rocket salad and tuna mayonnaise.