Tie and season the Veal eye of round (girello) lightly with Coarse salt and a few whole Black peppercorns.
Place the veal in a large pot with a halved Onion, a peeled Carrot, a Celery stalk, two Bay leaves and a couple of Cloves. Pour in about a cup of Dry white wine and enough Water to just cover the meat. Bring to a gentle simmer, skimming any foam, and poach until cooked through and just tender (about 1–1½ hours depending on size).
Remove the veal and let it cool in the pot for a few minutes; reserve 1–2 cups of the poaching liquid — this is your Veal cooking liquid. Chill the meat in its cooking liquid or under a weight in the refrigerator until firm (this makes it much easier to slice thinly).
To make the tonnato sauce, drain the oil from the Canned tuna in oil and add the tuna to a blender with the Egg yolks, a few Anchovy fillets in oil, a spoonful of drained Capers, and Lemon juice.
Blend, and with the motor running, drizzle in Extra-virgin olive oil slowly to create a smooth, mayonnaise-like emulsion. If the sauce is too thick, blend in a little chilled Veal cooking liquid until you reach a silky, pourable consistency.
Taste and adjust seasoning with Salt and freshly ground Black pepper. For an extra-silky texture, pass the sauce through a fine sieve and chill briefly.
Thinly slice the chilled veal against the grain as paper-thin as possible and arrange the slices on a serving platter. Spoon or spread the tonnato sauce over the veal, scatter additional capers and a light drizzle of extra olive oil on top, and garnish with Lemon wedges.
Serve chilled or at cool room temperature as an elegant antipasto or light main course.
