Put the veal in a saucepan with the bay leaves, peppercorns, cloves, salt and vegetables. Add sufficient stock or water and the wine (if using) to barely cover the veal. Bring to a boil, remove any scum from the surface, then cover the pot and simmer gently for about 1 hour or until tender. Leave in the water until cold, and then drain thoroughly. If time allows, chill the veal to make it easier to carve.
For the tuna sauce, thoroughly mash the tuna with 4 anchovy fillets, 1 tablespoon of oil, and the capers. Add the egg yolks and press through a strainer or purée in a food processor or blender until smooth. Stir in the lemon juice then gradually whisk in the rest of the oil a few drops at a time until the sauce is smooth and has the consistency of think cream. Season with salt and pepper.
Slice the veal thinly and arrange on a platter in overlapping slices. Spoon the sauce over the veal to cover. Then cover the dish and chill overnight. Before serving, uncover the veal carefully. Arrange the remaining anchovy fillets and the capers in a decorative pattern on top and the garnish with lemon wedges and sprigs of fresh herbs.
PREPRATION TIME: 1 hour, 45 minutes
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