The veal: in a bowl, season the veal with laurel, sage, celery and cover with white wine. Marinade in the fridge for 6 hours.
Transfer the meat into a pan and add the filtered marinade.
Cover with water and cook for 1 hour from one the water starts boiling.
Drain the meat and let it cool.
The sauce: In a mixer add drained tuna, anchovies, 3 hard-boiled yolks, white wine vinegar, capers, lemon juice and some oil.
Mix until you have a smooth cream (tip: add a little cooking water from the veal if the sauce is too thick).
Slice the veal, serve on a dish and add the tuna sauce.
Garnish with capers and few drops of our sweet and sour balsamic vinegar cream.
