For the meat: To begin, poach the meat. Tie the meat with kitchen twine and place it in a large pot with the carrots, celery and onion. Add the bay leaves, cloves, garlic, peppercorns and salt the water generously. Add the white wine and cover and refrigerate for at least 3 hours so the herbs and spices have a chance to flavor the meat.
After the meat has marinated, bring it to a boil, then, reduce the heat, cover the pot and allow to simmer over medium low heat for 45 minutes, or until the temperature of the meat registers 125° – 130°F, and the meat is medium rare. Avoid over cooking the meat as it will not be as tender once sliced. Skim off any foam that rises to the surface as it cooks.
Once the meat is cooked, remove it from the pot, and strain and reserve the poaching liquid. Allow the meat to come to room temperature and then cover with plastic wrap and allow it to chill in the refrigerator for at least 2 hours before slicing.
For the sauce: Add the hard boiled eggs, drained tuna, lemon juice and zest, capers, anchovy filets, and salt and pepper to the bowl of a food processor and blend until a smooth sauce is formed. If the mixture is too thick, add a small amount of the reserved poaching liquid until the sauce is smooth and creamy. Taste and adjust seasoning as necessary and refregerate until ready to serve.
To assemble: Once the meat has chilled, slice it into thin slices. For a traditional presentation, arrange the veal slices on a serving platter and top with the sauce, using capers and parsley as garnish. For a more modern take, and as I’ve done for this recipe, serve the thinly sliced veal alongside the tuna and egg sauce and grilled french bread and top with drizzled olive oil and fresh herbs. Serve cold.
