Marinate the veal, placing the meat in a large saucepan with the carrot , onion, celery , garlic , peppercorns and salt. Pour the white wine over the meat, cover , and leave it for ½ hour to marinate.
Add the water to the pan, bring to boil and then turn the heat right down. Cover and simmer for 1.30 hours.
Remove the meat from the liquid and allow to cool completely, in the meantime prepare the sauce.
Place tuna, capers, anchovy fillet and egg yolks in a blender and mix for 30 seconds.
Add the lemon juice and blend for another 10 seconds.
Turn the blender on the lower speed , add the olive oil and let the blender go till the sauce will have the consistency of a cream.
Slice the meat as thinly as possible and place the slices on a large serving dish.
Pour the sauce over the top , garnish with the capers.
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