Heat the olive oil in a pan and add the onion and garlic and cook until soft.
Turn up the heat and add the courgettes and cook for a further 2 minutes.
Reduce the heat and add the tomatoes, olives, anchovy, vinegar, whole basil leaves, lime juice and seasoning.
Stir all the ingredients and reduce the heat to the lowest possible and leave to cook while preparing the fish fingers, stirring occasionally.
In a bowl crack the eggs and whisk in the milk.
In another bowl mix the breadcrumbs, lime zest and oregano.
In another bowl place the flour.
Cut the tuna steaks into fingers
Coat each piece of fish in the flour, then dip into the egg mixture and finally in the breadcrumbs.
In a large frying pan heat the vegetable oil over a moderate heat and place the coated fish fingers in the oil.
Cook until golden brown on both sides and drain.
Serve with a large spoonful of compôte and the fish fingers arranged to one side.
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