Place the meat with the vegetables in a pot and cover with water. Bring to the boil and simmer for about an hour. Allow it to cook in its liquid for several hours. Drain the tuna and place it in a food processor with the anchovies, the lemon and the capers. Blend it and if too thick add a little veal broth from the pot. Add the mayonnaise and blend again. The cream should be not too thick and not too liquid.
Cut the meat into slices as thinly as possible and arrange them on a serving dish in layers, covering each layer of meat  with a thin layer of tuna sauce. Finish with the sauce and decorate with the capers and thin slices of gherkin. Refrigerate until needed.