Veal in tuna sauce

Tuna sauce

• 300 g sunflower oil
• 80 g canned tuna in oil drained
• 10 g capers and a little extra for the garnish
• 3 anchovy fillet, preserved in oil
• 1 tsp vinegar
• 1 egg
• 1 egg yolk
• 20 g lemon juice
• 2 pinches salt to taste

To cook the veal

• 1 white veal top round roast (800-1000 g)
• 1 tsp salt
• 2 pinches black pepper, freshly ground
• 1000 g water for steaming