Vitello Tonatto Fondue

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For the marinade:

3/4 cup extra-virgin olive oil, divided

1 tablespoon minced garlic

2 tablespoons capers, finely chopped

1 tablespoon chopped parsley leaves

For the veal:

4 (3-ounce) veal scallopini

1 tablespoon extra-virgin olive oil

1/2 cup red wine

For the tonnato sauce:

1 (200-gram) can oil packed tuna, drained of oil

2 teaspoon capers

1 tablespoon caper brine

1/4 cup olive oil

1/4 cup water

1 1/2 teaspoons chopped parsley leaves

1 1/2 teaspoons lemon juice

Gray salt and freshly ground black pepper