Bolo's Seared Tuna with Creamy White Beans and Rioja Wine Vinaigrette

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Rioja Wine Vinaigrette:

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

White Bean Puree:

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

Tuna:

4 (6-ounce) tuna fillets

1 teaspoon olive oil

Salt and pepper