Put 800g of veal eye of round in a pot with 1 chopped celery stalk, 1 chopped carrot, 1 chopped onion, 1 garlic clove, 1 bay leaf, a few whole cloves and peppercorns, 1 cup of white wine, and 4 cups of water.
Bring to a boil, then simmer for 40-45 minutes, until the center of the meat reaches 150°F / 65°C. Lift out the veal and let it cool completely.
Strain the broth and reduce a third of it over high heat for about 10 minutes. Meanwhile, boil 2 eggs for 9 minutes, then cool and peel.
Rinse 2 teaspoons of salted capers. Blend them with the eggs, 100g of drained tuna in oil, and 3 anchovy fillets in oil using an immersion blender, adding the reduced broth a little at a time until smooth and creamy.
Thinly slice the cold veal, arrange it on a platter, and cover with the sauce.
