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Categories:
red wine red wine vinegar Dijon mustard honey olive oil salt white beans shallots heavy cream sage salt tuna fillets olive oil salt
Viewed: 23 - Published at: 3 years agoIngredients
- 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
Method
- 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.
