Combine drained tuna, capers, anchovies, oil, and lemon juice in a food processor until it becomes a beige paste. Fold in the mayo to taste. Refrigerate.

Place wine, vegetables, veal, garlic, parsley, and bay into a large, heavy pan. Cover with water. Bring to a low boil and lower heat. Simmer slowly for roughly 90 minutes.

Allow meat to cool in the stock for 20–25 minutes. Remove veal and let rest for 30 minutes at room temperature. Cut veal into thin slices. Spread some sauce on the bottom of a platter. Place veal slices onto the sauce. Add another layer of sauce, then veal, then sauce. Garnish with the lemons, chervil, and olives.