Seared Tuna Puttanesca with Fennel Fritters

• 1 large tomatopeeled, 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
• Salt and freshly ground pepper
• 2 medium fennel bulbs, trimmed and quartered
• 2 cups all-purpose flour
• Salt and freshly ground pepper
• 2 large eggs
• 1/4 cup milk
• Vegetable oil, for frying
• Four 6-ounce tuna steaks, cut about 1 1/4 inches thick
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper
• 8 marinated white anchovies, for garnish (see Note)

1. In a blender, puree the tomato with the vinegar, mustard and garlic.
2. With the blender on, slowly pour in the olive oil until smooth.
3. Scrape the sauce into a bowl.
4. Stir in the chopped anchovies, olives and capers and season the puttanesca with salt and pepper.
5. In a medium saucepan of boiling salted water, blanch the sugar snaps until crisp-tender, about 2 minutes.
6. Drain and refresh in cold water.
7. Reserve the blanching water.
8. Heat the olive oil in a large skillet.
9. Add the garlic and shallot and cook over low heat until softened, about 2 minutes.
10. Add the tomato and sugar snaps and cook, stirring, for 3 minutes.
11. Add the thyme and capers and season with salt and pepper.
12. Remove from the heat.
13. Preheat the oven to 300.
14. Bring the sugar snap blanching water back to a boil.
15. Add the fennel quarters and cook until tender, about 8 minutes.
16. Drain and let cool.
17. Pat dry with paper towels.
18. Put the flour in a shallow bowl and season generously with salt and pepper.
19. Crack the eggs into another shallow bowl and beat them with the milk.
20. In a medium saucepan, heat 1 inch of vegetable oil to 350.
21. Dredge the fennel in the flour, then dip the wedges in the beaten eggs and dredge again in the flour.
22. Working in 2 batches, fry the fennel, turning once, until golden brown, about 3 minutes.
23. Transfer the fennel to a rack set over a rimmed baking sheet and keep warm in the oven.
24. Light a grill or preheat a grill pan.
25. Rub the tuna steaks with olive oil and season with salt and pepper.
26. Grill over high heat until deeply browned outside and rare in the center, about 3 minutes per side.
27. Transfer the tuna to a cutting board and cut each steak into 1/3-inch-thick slices.
28. Reheat the sugar snaps and spoon them onto plates.
29. Lay the sliced tuna on the plates and drizzle the puttanesca sauce around the fish.
30. Set 2 fennel fritters on each plate, garnish with the whole anchovies and serve at once.

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Taken from www.foodandwine.com/recipes/seared-tuna-puttanesca-fennel-fritters (may not work)