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