Step 1

Remove the outer membrane of the veal. (Do not season with salt as the veal would become very dry during cooking.) Place in a pan with 4 bay leaves and some sage, 4 juniper berries, 4 cloves and sliced celery. Add wine and let marinate for 12 hours, turning every 2-3 hours.

Step 2

Bring plenty of broth or unsalted water to a boil in a pot large enough to cook the veal round. Add the meat. Filter the marinade and add it to the pan along with the drained anchovies. Cover and cook for 35-40 minutes. Remove from heat and let it cool in the broth. When cool drain it.

Step 3

Strain the broth, reserving the anchovies. Purée the tuna with the hard boiled eggs, anchovies from cooking water, 2 Tbsp. vinegar, 2 Tbsp. oil and 3-4 ladles (1-2 cups) cooking broth until you creamy. Taste and adjust for salt, then let cool.

Step 4

Chop a spoonful of capers and mix with the sauce. Thinly slice veal and arrange on plates; top with sauce and garnish with additional capers.