Prepare the ingredients. Remove any sinew and some of the fat from the veal. Place the meat in a pot with the vegetables, spices, wine, and cover with 6 1/3 cups water (1.5 liters).

Add olive oil and cook for 45 minutes. Remove the meat from the broth and check the internal temperature.

It should reach 149°F (65°C). Remove 1/3 of the broth and boil the rest over high heat for 10 minutes, after discarding the bay leaves, sage, and cloves.

Hard-boil the eggs for 9 minutes once the water boils. Prepare all the ingredients for the tuna sauce.

Place some of the cooked vegetables and broth in a blender. Add the tuna, anchovies, capers, lemon juice, vinegar, and salt if needed. Blend, then slowly add olive oil to make a smooth sauce.

After chilling the veal in the refrigerator for 1 hour, slice it thinly. Arrange on a plate with the tuna sauce and a few pickled caper berries.

Serve at room temperature.