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.