Bolo's Seared Tuna with Creamy White Beans and Rioj

Name: Bolo's Seared Tuna with Creamy White Beans and Rioja Wine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

1124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bottle Rioja red wine, 1/4 cup red wine vinegar, 2 tablespoons Dijon Mustard, 1 teaspoon honey, and more.

Yes, Bolo's Seared Tuna with Creamy White Beans and Rioja Wine Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions