Drain the tuna and mix together with the capers, egg yellows, anchovies, olive oil and the citron juice. Add the salt and pepper
Add some broth from the cooking of the meat and mix well. Adjust the taste according to your taste with the spices, cooking broth and citron juice.
Peel the onion and the carrot. Stick the cloves in the onion.
Put the veal in a casserole together with the rest of the ingredients and cover with water.
Cook on low heat for 1-2 hours until the meat is tender.
Let the meat rest in the broth and then cut in thin slices.
Arrange the meat in slices on the plate and cover with the sauce and decorate with some capers