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1
Preheat oven to 350 degrees.
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2
Rub veal with oil and sprinkle with salt and pepper.
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3
Sear loin on all sides over medium heat until browned, about 5 minutes in all.
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4
Roast until medium well, about 1 hour, or until internal temperature registers 140 degrees.
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5
Let sit at room temperature until cool, then cover and refrigerate until cold and firm, about 6 hours.
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6
Slice into 1/8-inch slices, removing strings as you slice.
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7
In a food processor, pulse the yolks to blend.
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8
With the machine running add 1/2 cup of oil in a steady, slow stream and add 2 tablespoons of lemon juice.
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9
Keep processing while pouring in 1 cup more oil, then the tuna, in chunks, then anchovies, capers and remaining lemon juice, and then the remaining oil.
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10
Season well with salt and pepper.
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11
Spread just enough of the tuna sauce over the bottom of a nonreactive loaf pan to cover.
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12
Top with a layer of veal and cover with a thin layer of tuna sauce.
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13
Repeat until all the veal and sauce are used.
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14
Cover and refrigerate 6 to 48 hours.
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15
To assemble: Spread sauce on one side of all the bread slices.
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16
Cover half the slices with the veal, scraping off most of the sauce from the meat.
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17
Top with tomatoes and remaining bread, spread sides down.
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18
Cut off crusts and cut sandwiches in half.
