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1
Preheat oven to 375 degrees.
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2
Make tiny incisions in the side of the veal and insert cloves of garlic inside.
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3
Season the veal with salt and pepper.
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4
Place the veal in a casserole with the carrots, onion, white wine, thyme and oregano.
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5
Cover and cook for two hours, turning frequently.
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6
Remove the lid and cook for another 30 minutes, turning from time to time so that the outside browns slightly.
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7
Test to make sure that the veal is cooked.
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8
Allow it to cool in its juices.
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9
Place the tuna and the anchovies in the bowl of a food processor.
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10
Process until smooth.
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11
Gradually add the olive oil with the motor on until you have a thick sauce.
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12
Add the juice of two lemons to thin it out and process until smooth.
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13
(If it is too thin, you can add more oil.)
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14
Season to taste with salt and pepper.
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15
The sauce should have the consistency of a thin mayonnaise.
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16
Cut the veal in thin slices.
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17
Arrange them in one layer (or slightly overlapping) on a large serving platter and pour the sauce over.
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18
(You will probably need two dishes.)
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19
Cover with clear plastic wrap and let marinate overnight in the refrigerator.
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20
If using salt capers, soak them in cold water for 20 minutes, and rinse them very well until you have removed as much of the salt as possible.
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21
If using capers packed in vinegar, drain and rinse them.
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22
Sprinkle the capers over the veal.
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23
Slice the remaining lemon and cut the slices in half.
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24
Arrange them attractively around the edges of the serving dish.
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25
Sprinkle the dish with tarragon leaves and serve.
