Place the veal in a pot and surround it with all of the vegetables. Add the bay leaf and cloves and season with salt and freshly ground black pepper. Cover with water and bring to the boil. Reduce the heat to low and simmer gently for 60 minutes and allow it to cool in the stock.

Mix the egg yolk, mustard, vinegar, oil and pepper to a mayonnaise.

Drain the tuna. In a fresh bowel, add the tuna, anchovies, veal stock and purée with a hand blender.

Add the mayonnaise and season to taste with salt, pepper and lemon juice.

Serve the cooked veal very thinly sliced and cover it with a covered a thin layer of the sauce. Garnish with capers and a sprinkle of marjoram.