Seared Tuna Puttanesca With Fennel Fritters

Name: Seared Tuna Puttanesca With Fennel Fritters
Ingredients: 1 large tomato—peeled, seeded and chopped; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 garlic clove, quartered; 1/2 cup extra-virgin olive oil; 2 marinated white anchovies (see Note), finely chopped; 4 Calamata olives, pitted and finely chopped; 1 teaspoon drained capers, chopped; Salt and freshly ground pepper; 1/2 pound sugar snap peas; 1 tablespoon extra-virgin olive oil; 2 garlic cloves, minced; 1 small shallot, minced; 1 medium tomato, cut into 1/2-inch dice; 1/2 teaspoon chopped thyme; 1/2 teaspoon chopped capers; 2 medium fennel bulbs, trimmed and quartered; 2 cups all-purpose flour; 2 large eggs; 1/4 cup milk; Vegetable oil, for frying; Four 6-ounce tuna steaks, cut about 1 1/4 inches thick; 8 marinated white anchovies, for garnish (see Note)