Start by seasoning the veal with salt and pepper.

Place the veal in a large pot and cover it with water. Bring to a boil and then simmer for about one hour, or until the meat reaches an internal temperature of 145°F.

Once cooked, remove the veal from the pot and let it cool completely.

In a blender, combine the tuna, mayonnaise, capers, anchovies, and lemon juice. Blend until smooth.

Once the veal is cool, slice it thinly against the grain.

Layer the veal slices on a serving platter. Spoon the tuna sauce generously over the meat.

Cover the platter with plastic wrap and refrigerate for at least one hour.

Before serving, garnish with extra capers and fresh parsley.