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Add the veal to a medium pan and pour in enough water to completely cover it. Add the onion, celery, garlic, bay leaves, salt, peppercorns and fennel seeds.
Bring to a simmer and reduce the heat so that it's gently bubbling. Cook, covered for 90 minutes.
Remove from the heat and allow to cool completely, then wrap the meat in plastic and refrigerate for at least 2 hours. (This will assist in slicing it thinly).
Strain the poaching liquid through a sieve for use as a light stock/broth in another recipe.
Add the hard-boiled eggs, tuna, anchovies (in their oil), and lemon juice to a jug or and blend using an immersion blender (or regular blender/food processor) until smooth.Gradually add the olive oil in a steady stream while blending to achieve a creamy consistency. If the sauce is too thick, you can add a little of the chilled poaching liquid to thin it out.The finished sauce should be thick and creamy, like mayonnaise.
Remove the veal from the fridge, and using a sharp knife, slice into very thin slices.
Arrange these slices in a single layer on a large serving platter. Spread over a the tonnato sauce in the centre.Garnish generously with the capers and parsley.Serve with a few lemon wedges.