Peel the carotts and chop them in rondelles. Peel and finely dice the onions.
In a pan, put some groundnut oil and brown the salted escalopes for 1 min on each sides. Once done, take them out of the pan and cover them up to keep the heat. Reserve all remaining juices for sauce.
In the same pan, put a dash of olive oil and sweat the onion with 1 pinch of salt for 1 minute. Secondly, add some of the carrots, add another pinch of salt, and deglaze with the white wine to reduce. Once it has reduced by 1/2 add 1 glass of water, the herbs, and cover to let it cook for 5 minutes.
Put the Tuna in the blender with a coupe carrots from the pan and two spoons of capers. Add then the egg yolks and incorporate a slight dash of oil. Adjust the texture using the reduced bouillon and make sure the sauce is season to taste.
Top and tail green beans and cook in salted boiling water for two minutes and refresh.
Peel and cut the carrot julienne styles. Add olive oil and white balsamic vinegar, season to taste with salt and pepper. Mix it all and put the salad in a fresh environment.
Cut very thin meat slices, lay them on the plate, and cover them with sauce. Decorate the plate with some capers and carrots. Finally arrange the salad on the plate or serve it aside.
«For a more cooked meat, you can add the veal in the bouillon, but on low temperature. »