Rose Veal Vitello Tonnato

Name: 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