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Trim any silverskin from the veal then tie it with kitchen string to keep it intact. Sprinkle salt over the veal, set aside.
Cut the carrot and celery in two and peel the onion. Insert the cloves into the onion then cut in half. Fill a large stock pot with water and add all the veg with the peppercorns, garlic bay, rosemary and parsley.
Bring the water to a boil then dd the whole piece of veal. Turn it down to a simmer and cover the pot leaving the lid a jar and let the veal poach for 40 minutes.
Remove the veal to a cutting board or plate, wrap it in foil and let it cool completely.
Add all the sauce ingredients to a food processor and blitz until smooth and creamy. We like to use a container and an immersion blender to get it extra smooth.
When the veal is cold (room temp), cut it into slices as thinly as you can. Arrange the slices of veal on plates or a platter and top with the tuna sauce.
Add some capers or caperberries and freshly chopped parsley on top as garnish and serve.