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Veal with tuna mayonnaise and bean and rocket salad

You'll need

200 ml olive oil 2 tbsp finely chopped thyme leaves 1 garlic clove, finely chopped 1 lemon, finely grated rind and juice only 8 veal scalopine (about 125gm each) 30 gm salted baby capers, rinsed and drained   Tuna mayonnaise 95 gm canned tuna in oil, drained 2 egg yolks 1 garlic clove, finely chopped 150 ml olive oil 1 lemon, finely grated rind and juice only   Bean and rocket salad 200 gm baby beans 80 gm wild rocket ½ cup coarsely torn flat-leaf parsley 60 ml (¼ cup) olive oil 1 tbsp red wine vinegar Juice of ½ lemon, or to taste


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • For bean and rocket salad, blanch beans (1-2 minutes), then refresh. Drain, toss with remaining ingredients and season to taste.
  • 04
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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