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Ингредиенты
- 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
Инструкции
- 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. With the motor running, slowly add in the extra virgin olive oil till 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 hot beans in a bowl, add in shallots and heavy cream and mash till smooth. Mix 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 min for rare doneness. Serve with white bean puree and vinaigrette.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 518 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.59g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 111mg | 5% |
| Potassium 2737mg | 78% |
| Total Carbs 93.2g | 25% |
| Dietary Fiber 23.3g | 78% |
| Sugars 4.71g | 3% |
| Protein 35.73g | 57% |
