1. Preheat the oven to 356°F (180°C).

For the Soup

1. Combine the mince and pork fat thoroughly in a bowl. Add salt, pepper, parsley, and lemon zest; mix by hand until combined.
2. Roll the mixture in plastic wrap to form a thick sausage of approximately 5-6 centimeters in diameter. Place the sausage mixture in the fridge for approximately one hour, or until cold. Remove and slice into approximately 16 even pieces.
3. Bring a small saucepan of salted water to a simmer. Poach the tuna for approximately 2 minutes, or until cooked through. Remove from the heat and drain on a paper towel.
4. Place the poached tuna, capers, and anchovy in a blender and churn for approximately 30 seconds. Add the mayonnaise and churn for a further 45 seconds. Season with salt and pepper and set aside in the fridge until needed.
5. Coat the base of a frying pan with a tablespoon of olive oil and bring to medium heat. Cook the patties, browning for approximately 2 minutes on either side.
6. Bring a saucepan of salted water to a boil. Place the beans into the water and blanch for 1 minute, or until tender. Plunge into a bowl of iced water and drain. Split each bean in half and then cut into one-inch pieces.
7. Warm the buns in the oven for two minutes. Cut each bun in half using a serrated knife.
8. Spread the mayonnaise on the bottom half of the bun. Layer on top the veal pattie, a sun-dried tomato, anchovy, and green beans. Place the top half of the bun on top.