For veal patties, mince veal and pork back-fat through a mincer fitted with a coarse attachment (see note), then mince half the mixture again. Combine both mince mixtures in a bowl with parsley, lemon rind, pepper and 1¼ tsp sea salt and mix well with your hands. Roll in plastic wrap to form a 5cm-diameter cylinder, then refrigerate until chilled (1 hour). Slice into six even pieces and set aside.
For tuna mayonnaise, poach tuna in a small saucepan of simmering water over low heat until just cooked through (2 minutes), then drain on absorbent paper. Combine in a blender with anchovy and capers, process until smooth, then add mayonnaise and process until smooth and combined. Season to taste and refrigerate until required.
Preheat oven to 180C. Blanch beans until just tender (1-2 minutes), drain and refresh. Drain, halve lengthways, cut into 5cm pieces and set aside.
Heat oil in a large frying pan over medium-high heat, add patties and cook, turning once, until just cooked through (2-3 minutes each side).
Warm rolls in oven (2-3 minutes), then halve. Spread each half with tuna mayonnaise, and top each base with a veal patty, anchovy, tomato and beans. Sandwich with tops and serve hot.
Note Semi-dried tomatoes are available from select delicatessens. If you donít have a mincer, ask your butcher to mince the veal and back-fat for you. You may need to order ahead.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.