1 bottle Rioja red wine
1/4 cup red wine vinegar
2 tablespoons Dijon Mustard
1 teaspoon honey
1 cup olive oil
Salt and freshly ground pepper
3 cups white beans cooked
2 shallots, peeled and finely diced
1 cup heavy cream, warmed
4 leaves fresh sage, cut into chiffonade
Salt and pepper
4 (6-ounce) tuna fillets
1 teaspoon olive oil
Salt and pepper
Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup. Place it in a blender with the vinegar, mustard and honey and blend until combined. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. May be refrigerated up to 2 days. Bring to room temperature before using.
For the White Bean Puree: Place warm beans in a bowl, add shallots and heavy cream and mash until smooth. Fold in the sage and season with salt and pepper.
Tuna: Heat oil in nonstick skillet. Season tuna with salt and pepper to taste. Sear on each side for 1 to 2 minutes for rare doneness. Serve with white bean puree and vinaigrette.
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