Preheat the oven to 180°C. Season the veal with salt and pepper. Heat 1 tablespoon of the olive oil in a large frying pan over a 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 slice thinly and set aside. Drain the tuna, reserving the water, and place in a food processor with 1 tablespoon of extra virgin 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 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 use a pastry brush to paint with 3 tablespoons of the olive oil. Bake in the oven at 180°C 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 ciabatta croûte. Top with veal slices, garnish with lemon zest, caperberries, a drizzle of extra virgin olive oil and balsamic and sprinkle with fresh thyme leaves and serve.