Veal with tuna mayonnaise and bean and rocket salad

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.