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Chilled sliced veal in a creamy tuna-caper sauce is a beloved Piedmontese summer dish. This high protein mediterranean classic is a fresh, elegant family appetizer ideal for warm-weather entertaining.
In a large pot, combine the veal, celery, carrot, onion, bay leaf, and a pinch of salt. Add enough water to cover, bring just to a simmer over medium-low heat, then add white wine. Cook gently for 80–90 minutes, maintaining a bare simmer for maximum tenderness.
Remove the veal from the broth and let it cool to room temperature, then wrap and chill until cold (at least 2 hours, preferably overnight for best slicing).
For the sauce: Hard-boil the eggs (place in cold water, bring to a boil; after boiling for 10–11 minutes, cool immediately under cold water and peel).
In a food processor, combine drained tuna, hard-boiled eggs, anchovy fillets, 1.5 tbsp capers, juice from half a lemon, and mayonnaise. Blend until smooth, then add olive oil and a few tablespoons of veal cooking broth to achieve a creamy, spoonable consistency.
Slice the chilled veal paper-thin against the grain, lay slices on a platter, and spoon or pour the tuna sauce generously over the top. Garnish with the remaining capers, black pepper, a drizzle of olive oil, and lemon slices. Chill again for 30 minutes before serving.
