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1
Place the veal in a close-fitting pot with the white wine, carrot, celery, onion, bay leaves, and peppercorns. Add enough cold water to barely cover. Bring slowly to a bare simmer — no rolling boil — and cook gently for approximately 1 hour, turning once. The veal is done when a skewer meets only slight resistance and the juices run faintly rosy; the interior must remain pink, not grey.
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2
Remove the veal from the braising liquid and allow it to cool completely at room temperature, then refrigerate uncovered until thoroughly cold and firm. The braising liquor may be strained and reserved. The veal must be cold before slicing — this is where the dish lives or dies: a warm or poorly cooked, grey-centred joint will yield slices that are soft, pallid, and incapable of absorbing the sauce cleanly. When chilled, slice paper-thin across the grain with a long sharp knife.
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3
Combine the drained tuna, anchovies, capers, and egg yolks in a blender or food processor. Begin processing, then pour the olive oil in a thin, steady stream to build an emulsion. Add the lemon juice and blend further. The sauce is done when it is completely smooth, pale ivory in colour, and holds a ribbon when dropped from a spoon — no visible grain or chunk may remain.
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4
Season the sauce with fine sea salt and taste — the anchovy and caper character must be perceptible but must not dominate. Adjust lemon juice if required. The finished sauce should coat a spoon cleanly without running off immediately.
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5
Arrange overlapping veal slices in a single, slightly staggered layer across a cold serving platter. Nap generously with the tuna sauce, allowing it to run between the slices without completely obscuring them. Scatter whole capers and lay lemon slices over the top. Cover and refrigerate for 4 to 6 hours. The dish is ready when the sauce has visibly settled into the veal and the surface has lost its wet sheen.