Bolo's Seared Tuna With Creamy White Beans And Vinaigrette Recipe

• 1 bot Rioja red wine
• 1/4 c. red wine vinegar
• 2 Tbsp. Dijon Mustard
• 1 tsp honey
• 1 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 3 c. white beans cooked
• 2 x shallots peeled, finely diced
• 1 c. heavy cream warmed
• 4 x fresh sage leaves cut chiffonade Salt to taste Freshly-grnd black pepper to taste
• 4 x tuna fillets - (6 ounce ea)
• 1 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

1. Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 c.. Place it in a blender with the vinegar, mustard and honey and blend till combined.
2. With the motor running, slowly add in the extra virgin olive oil till emulsified.
3. Season with salt and pepper to taste.
4. May be refrigerated up to 2 days.
5. Bring to room temperature before using.
6. For the White Bean Puree: Place hot beans in a bowl, add in shallots and heavy cream and mash till smooth.
7. Mix in the sage and season with salt and pepper.
8. Tuna: Heat oil in nonstick skillet.
9. Season tuna with salt and pepper to taste.
10. Sear on each side for 1 to 2 min for rare doneness.
11. Serve with white bean puree and vinaigrette.
12. This recipe yields 4 servings.

red wine, red wine vinegar, dijon mustard, honey, extra virgin olive oil salt, white beans, shallots, heavy cream, sage, olive oil

Taken from cookeatshare.com/recipes/bolo-s-seared-tuna-with-creamy-white-beans-and-vinaigrette-88866 (may not work)