Seared Tuna Puttanesca With Fennel Fritters

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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)

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