Heat oil in a pan over medium heat. Season veal with salt, turn up the heat and add. Sauté until evenly browned. Remove from the heat and place in an ovenproof dish lined with parchment paper. Add garlic and herbs and cook in a preheated 400°F oven for 15 minutes, so that veal will still be pink in the middle.
Remove meat from the pan, pour cooking juices in another pan over low heat, stir in wine, capers and anchovies (rinsed to remove salt), pieces of tuna and bread, previously softened in vinegar and squeezed dry. Combine everything and cook for a few minutes.
Remove from the heat and process the sauce in a blender with hard-boiled eggs and enough broth to make a creamy sauce (it should not be too thick). Slice veal and serve covered with sauce.