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Put the meat in a container and cover it with 3 dl of white wine vinegar diluted in 7 dl of water. Add a pinch of salt, a peeled and quartered onion, a few cloves, a few grains of black pepper, 1 piece of cinnamon stick and the clean bay leaf. Let it sit overnight in a cool place.
Drain the meat from the marinade liquid, dry it and brown it evenly in a saucepan with a large knob of butter. Sprinkle with flour, turn the meat a few times, lower the heat and add the anchovies, desalinate and cut into small pieces, and 2 hard-boiled egg yolks.
Wet the veal with the marinade liquid kept aside and simmer the meat for about 1 hour, with the pot uncovered. Drain the walker, set it aside to cool and pass the cooking juices through a sieve, after removing the spices and bay leaf.
Drain the tuna in oil and chop it. Desalt the capers by first rinsing them under running water and then soaking them in a bowl. Mix the remaining tuna, capers and firm egg yolks with the cooking juices of the meat, stirring with a whisk, until obtaining a firm sauce.
Wait for the meat to cool, then, when it is at room temperature, cut it delicately into thin slices with a very sharp knife. Arrange the veal slices on one or more serving dishes, crossing them slightly, and complete with the tuna sauce that you have prepared. Serve your veal with a good bottle of Arneis.
