- 300g veal Scotch fillet
- salt and freshly ground black pepper
- 120ml olive oil
- 425g can tuna in spring water
- 1 Tbsp extra virgin olive oil
- 1 fillet anchovy
- 3 Tbsp capers
- 1 tsp lemon juice
- 1/4 cup mayonnaise
- pinch cayenne pepper
- 2 Tbsp chopped parsley
- 1 loaf ciabatta
- 1 large garlic clove, cut in half
- finely grated zest of 1 lemon
- 6 caperberries, quartered
- 1 Tbsp balsamic vinegar
- 2 stalks thyme
Pre-heat the oven to 180°C. Season the veal with salt and pepper. Heat 1 Tbsp of the olive oil in a large frying pan over high heat. Add the veal and cook, turning, until browned all over.
Transfer the veal to an oven tray and roast until medium-rare or it reaches an internal temperature of 55°C (15 minutes). Remove from the oven and allow to cool on a cooling rack, then thinly slice and set aside.
Drain the tuna and place in a food processor with 1 Tbsp of the olive oil, anchovy, capers and lemon juice plus any juices from the veal. Process until creamy, then combine with the mayonnaise. If the mixture is too thick, add 2 tablespoons of spring water from the canned tuna and combine. Season with cayenne. Just before serving, fold in the chopped parsley.
Cut 18 slices of ciabatta and place on a baking tray then, using a pastry brush, paint on 3 tbsp of the olive oil. Bake in the oven until just beginning to turn golden and crisp. Rub each side with the cut garlic and bake for a further 8 minutes or until crisp and golden.
Spread the tuna mix on each piece of ciabatta. Top with veal slices and garnish with lemon zest, caperberries, a drizzle of olive oil and balsamic and sprinkle with fresh thyme leaves, and serve.