Veal with tuna mayonnaise and bean and rocket salad


  • Serves 4 people

  • 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.







View Full Site