1 Medium White Onion Roughly Chopped 1 Celery Stalk Chopped ¼ cup Fresh Italian Parsley Chopped 2 Bay Leaves 2 Juniper Berries 750 ML White Wine 10 Black Peppercorns 1/3 cup Dill Pickle Chopped 4 Anchovy Fillets Divided 1 ¼ pound Veal Eye Of Round Roast 1 Fresh Lemon 7 ounces Tuna In Olive Oil 1 tablespoon Caper 4 Eggs Hard Boiled Peeled ½ cup Extra Virgin Olive Oil
Combine onion, celery, parsley, bay leaves, juniper berries, wine, peppercorns, pickles and one anchovy fillet in a large resealable plastic bag and mix well. Add veal and marinate in refrigerator for 12 hours or overnight.
Place veal and marinade mixture in a 5-quart stock pot. Add enough water to cover veal.
Boil veal mixture for 45 minutes to 1 hour or until tender. remove from stock, reserving stock for tuna sauce, if needed. Let cool. juice lemon to yield 2 tablespoons lemon juice.
Place tuna, capers, lemon juice, eggs, olive oil, remaining anchovy fillets and salt and pepper in a food processor or blender. Process until smooth. if too thick add ½ cup veal stock and lemon juice adjust amount of juice to taste.
Slice veal into very thin slices. place on platter cover with sauce. Garnish with additional capers and chopped pickles, if desired.