Peel onion and carrot and cut into chunks. Rinse and dry fennel, cut into chunks.
Combine 250 ml (approximately 1 cup) of water and white wine in a saucepan. Add vinegar, peppercorns, bay leaves, cloves, onion, carrot and fennel to the pan. Bring to a boil, add meat and simmer for 35 minutes on low heat. Cover and let meat rest for 1 day in the broth.
Rinse and dry 1 lemon, cut into wedges. Squeeze juice from the second lemon. Peel garlic and combine with lemon juice, tuna (including oil), anchovies, capers and egg yolks in a blender. Add 50 ml (approximately 1/5 cup) of broth and puree. Add olive oil gradually. Season with salt and pepper.
Remove meat from the marinade and cut with a sharp knife into thin slices. Arrange meat slices on a platter, pour sauce over and garnish with lemon wedges. Serve.