The Chef: Daniel Elmaleh
The Restaurant: Hyde Beach Kitchen + Cocktails in Hallandale Beach
The Dish: Ahi Tuna with Pistachio Salmoriglio

2 Ahi Tuna filets
2 tbs. olive oil
1/2 tsp. chopped garlic
pinch marjoram
pinch chili flakes
pinch chopped parsley
1/2 tsp. cured lemon
2 tbs. chopped pistachios
1 tsp. lemon segments
1tbs. lemon juice
1/2 tsp. preserved lemon
salt to taste
*how to preserve lemon
2 dozen Meyer Lemons
4-6 tbs. Kosher salt
1 quart glass jar with lid
*Scrub the lemons and slice each one in half. In a mixing bowl, toss the lemons generously with salt. Place half of the lemons in the quart jar. Juice the remaining lemons and pour into the jar. Fill the jar to the top- adding more salt to the top. Let the jar sit at room temperature for 2 to 3 days. Each day, turn it upside down and shake it to distribute the salt and liquids. Store in the refrigerator- they will keep up to six months.
* You can also add other spices like cloves, peppercorns, and cinnamon, etc.

Method of Preparation:
– Start by making the sauce. add olive oil to a hot pan with garlic, marjoram, chili flakes and cured lemon- which you can buy at a specialty store… or make at home- (the recipe is above).

– Sauté… then add parsley and then we’re going to put it aside for now.

– Next- spread a mixture of rosemary, garlic and olive oil over ahi tuna steak. Season it with salt and pepper on both sides.

– Grill the tuna for just a couple of minutes….when it’s lightly browned on the top- flip it… then take it off right away.

– Now- finish the Salmoriglio sauce. Add chopped pistachios to the pan…with fresh lemon segments, lemon juice and sal

– When it’s hot– it’s ready!

To Plate:
Chef Daniel plates the tuna with grilled tri-colored potatoes and a fresh watercress salad.  He tops the Ahi Tuna with Pistachio Salmoriglio— and garnishes with grilled lemon.

Serving suggestion: Albariño wine

Serves: 2

Hyde Beach Kitchen + Cocktails
111 South Surf Road
Hallandale Beach, Fl

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