Bring the vegetable stock to the boil and season very strongly. Place the two fillets in the boiling broth and turn the stove down. It should draw more than boil. Let it steep for 20 minutes, then take the saucepan off the hob and let it cool down a little. Then add the sparkling wine and let the fillets cool down completely in the liquid, or put them in a cool place overnight.
1 day before meal:
Puree the tuna, half of the capers, the caper brine, the lemon juice and a little of the cooking liquid with the hand blender. It is better to take less of the broth first and see how firm the mixture is. It should be creamy and mashed really well. Use the fillet broth to dilute.
Put the egg yolks, mustard, sugar and salt in a mixing bowl that is narrow enough for the hand blender to just fit inside and add the two oils. Now mix with the hand blender at the highest level on the bottom of the container until clouds form and the tone changes. Then place the mixer at an angle and slowly pull it up against the wall of the vessel. To taste. Stir the tuna mixture into the mayonnaise and mix again, if it is not thin enough, add a little more stock.
Pat the fillets dry and cut into as thin slices as possible, across or at an angle to the fibers.
Cover a baking dish on the bottom with the garlic slices and pour a thin layer of tuna sauce into it. Place a layer of meat slices on top, lightly salt and pepper and spread some capers on top. Then cover with sauce. Continue like this until everything is used up. Put a decorative pattern from a few capers on top. Close tightly with cling film and leave in the refrigerator until the next day.
Enjoy the next day with fresh baguette or with new jacket potatoes.
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