Name: Veal with tuna mayonnaise and bean and rocket salad
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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.

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

4.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.

Styling by Emma Knowles