In a pot, add he celery, carrots and leeks cut in large pieces.
Add the wine and the vinegar as well as a pinch of salt and 2 Tbs of EV olive oil.
Add the veal and enough water to cover all the ingredients.
Bring everything to a boil and let it simmer for about 2 hours.
Once it cools off put the meat in the refrigerator for about 2 hours.
In a bowl, add all the Sauce ingredients and liquefy either with an immersion blender or in a blender/food processor.
Cut the veal in slices about 1/4 thick and position in a platter.
Cover each slice of veal with a coating of tuna sauce and garnish with small capers.
Refrigerate for about 3 hours and serve cold.