Transfer the meat to a baking dish with the herbs and 1/2 cup broth. Cover with aluminum foil and bake at 400°F (200°C) for 40 minutes. Turn off the oven and leave the meat inside with the door slightly open (use a wooden spoon to prop it open) for 10 minutes.

Now it’s time to make the sauce. If you follow these few precise steps, it will take less than 20 seconds.

Put the eggs in the cup of an immersion blender, then add the oil, salt, and lemon juice in order. Insert the blender all the way to the bottom and turn it on without moving it. When it starts to thicken, slowly lift it to the top. Then move it up and down slowly a couple of times. Add the tuna, anchovies, and capers, and blend with the same up-and-down motion 2 or 3 more times until you have a light, delicate, and flavorful tuna sauce.

On a serving platter, make a layer of meat and spoon some sauce over it, but don’t cover it completely (serve extra sauce on the side for anyone who wants more). Garnish with a few thin lemon slices and some capers. If you’re not serving it right away, cover with plastic wrap and refrigerate.