To prepare the sauce, put the bread in a bowl, pour over the broth. Then squeeze the bread and puree in a blender with anchovy fillets, peeled garlic, almonds and 100 g of dried tuna. Pour vegetable oil into the puree in a thin stream, mix well. Divide the cauliflower into florets, rinse. Peel the leek and cut the white part into strips 10 cm long. Peel the carrots and zucchini, cut into thin circles. Put the prepared vegetables on a sieve or sieve, sprinkle with vinegar and soy sauce. Cover, place over a pot of boiling water and steam for 10-12 minutes. Arrange cooked vegetables individually on a serving platter. Garnish with remaining tuna slices, serve sauce separately.