Boil the veal round with the carrots, onions, and celery. Once cooked, wrap it in aluminum foil and refrigerate.

Make mayonnaise using egg yolks, olive oil, lemon juice, and salt. Once ready, refrigerate it.

Blend the tuna, anchovies, and capers in a food processor, adding only the hard-boiled egg yolks and one carrot. Blend until creamy, then add the mayonnaise and refrigerate for a few minutes.

Slice the veal thinly and arrange the slices on a platter. Spread the tuna sauce over the top and garnish with capers and lemon slices if serving immediately. Otherwise, keep everything in the fridge and assemble just before serving.