Rose Veal Vitello Tonnato

Ingredients

• 1½ lb. rose veal loin or top round
• Kosher salt and freshly ground black pepper
• ½ cup extra-virgin olive oil, plus more for roasting and garnish
• ½ cup plus 1 Tbsp. light olive oil, divided
• 2 Tbsp. fresh lemon juice, plus more
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Champagne vinegar
• 3 caper berries, thinly sliced, plus more for garnish
• 2 oil-cured anchovy fillets
• 1 large egg yolk
• 1 garlic clove
• One 5-oz. can oil-packed tuna
• 1⁄2 cup finely chopped celery leaves or parsley leaves, for garnish
• Thinly sliced radishes, for garnish

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