Veal Carpaccio with Tuna and Caperberries
For the veal: Bring a large pot of water to a just below the boiling point.
Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a large nonstick frying pan and very gently sear the meat on all sides. Remove from the pan, coat with herbs then tightly wrap in plastic wrap and foil, securing the ends tightly. Add to the hot water and poach until pink, around 25 minutes.
For the vinaigrette: Peel the garlic and chop finely. Mix with the lemon zest, 2-3 tablespoons lemon juice and the olive oil and season with salt and pepper.
Rinse the frisée, trim and tear into small pieces. Rinse the tuna, pat dry and cut into small pieces.
Unwrap the meat, let rest briefly and then thinly slice. Arrange on serving plates and top with the tuna, frisée and caperberries. Serve drizzled with the vinaigrette.