A Taste of Summer
CHEF SPOTLIGHT NICHOLAS LIBERTO, EXECUTIVE CHEF & PARTNER - At One Willow in Highlands, New Jersey
At One Willow, Chef Nicholas Liberto’s culinary philosophy is rooted in simplicity, authenticity, and a deep respect for ingredients.
{One Willow at 1 Willow Street, Highlands, NJ 07732; 732-730-7770; onewillowhighlands.com}
BY TARA JEAN MCDONALD BONANNO
True Flavors
Chef Nicholas Liberto believes in allowing exceptional products to speak for themselves. “I believe in using local, sustainable, and seasonal ingredients whenever possible, allowing their true flavors to shine with minimal interference,” says Liberto. “I honor authentic cuisines from around the world while presenting them in a familiar, respectful, and approachable way.”
That philosophy extends beyond the kitchen and into every aspect of the guest experience. For Liberto, what makes a restaurant truly special goes far beyond what’s on the plate.
“In my opinion, what makes a restaurant special is its ability to deliver an experience that goes far beyond simply good food,” he explains. “The very best restaurants serve dishes that stir thought, emotion, and evoke feelings of nostalgia—meals that linger in your memory long after the last bite.”
A Meaningful Experience
Above all else, Liberto believes hospitality is the defining ingredient. “At the heart of every truly remarkable restaurant lies something even deeper: genuine hospitality and exceptional service,” he says. “It’s the warmth, care, and attentiveness that transforms a meal into a meaningful experience.”
Those values are reflected daily at One Willow, where every detail is thoughtfully considered, from the welcoming atmosphere to the dishes arriving at each table.
Favorite Summer Dish
This summer, one dish in particular captures Liberto’s vision while showcasing the best of the season: the Bluefin Tuna entrée. “Our Bluefin Tuna entrée is my favorite summer dish on the menu right now,” says Liberto. Inspired by two cuisines he loves most, the dish blends vibrant Asian influences with bold Mexican flavors while allowing the pristine quality of the tuna to remain the centerpiece.
At its foundation is a carrot-ginger purée that brings brightness, spice, and balance. A crisp cabbage slaw adds freshness and texture, while salsa macha—a traditional Mexican oil-based salsa made with toasted chiles, nuts, and dried fruits—provides smoky heat, subtle sweetness, and depth. Completing the plate are green beans glazed with sesame oil and caramelized garlic. “Together, these elements create an exciting play of textures and flavors: silky and crisp, spicy and bright, nutty and fresh,” Liberto explains. “Each component respects the Bluefin Tuna while elevating it into something memorable.”
For Liberto, summer in New Jersey is defined by the region’s remarkable bounty. He draws inspiration from Jersey tomatoes, sweet corn, Sandy Hook Bay clams, locally caught Bluefin tuna, and even figs harvested from his own backyard tree. What makes the dish especially meaningful is the opportunity to showcase the exceptional quality of local seafood while allowing the ingredient itself to remain the star.
The Love & Care Into Each BIte
When guests take that first bite, Liberto hopes they experience something deeper than flavor alone. “I hope the guest can taste the love and care put into each bite,” he says. “From meticulously selecting the perfect piece of tuna to carefully crafting each component of the dish.” At One Willow, that passion, hospitality, and commitment to local ingredients come together in every plate, creating the kind of dining experience that remains memorable long after the meal has ended.
visit the One Willow Dining Guide: HERE
One Willow Bluefin Tuna
Recipe by Chef Nick Liberto, One Willow
Fresh local Bluefin tuna is the star of this vibrant summer dish, complemented by silky carrot-ginger purée, smoky salsa macha, crispy sesame garlic green beans, and a refreshing spicy cabbage slaw. The result is a beautifully balanced plate with sweet, savory, spicy, and tangy flavors in every bite.
Serves: 2
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Ingredients
Tuna
* 2 (6-ounce) portions local Bluefin tuna
* Salt and freshly ground black pepper
* High-heat cooking oil (avocado or algae oil)
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Carrot-Ginger Purée
Ingredients
* 1 pound carrots, peeled and sliced into ¼-inch coins
* 1 tablespoon unsalted butter
* 1–2 teaspoons freshly grated ginger
* 1 cup water or vegetable stock
* ½ teaspoon kosher salt
* 1 tablespoon fresh lemon juice (or orange juice for a sweeter finish)
Directions
1. Combine carrots, butter, ginger, salt, and water (or stock) in a medium saucepan. Bring to a boil.
2. Reduce to a gentle simmer, cover, and cook for 20–25 minutes, until the carrots are fork tender.
3. Transfer the carrots to a blender with ½ cup of the cooking liquid and the lemon juice.
4. Blend until completely smooth, adding additional cooking liquid as needed for a silky consistency.
5. Taste and adjust seasoning with additional salt or lemon juice.
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Salsa Macha
Ingredients
* 2 large ancho peppers
* 2 large guajillo peppers
* 5–6 chile de árbol peppers
* ¼ cup peanuts
* ¼ cup dried cranberries
* 4 garlic cloves, chopped
* 1 tablespoon sesame seeds
* 2 cups vegetable oil
* 1 teaspoon apple cider vinegar
* ½ teaspoon kosher salt
* ½ teaspoon Mexican oregano
Directions
1. Remove the stems and seeds from all of the dried peppers and finely chop them.
2. In a medium saucepan, combine the peanuts, garlic, sesame seeds, and vegetable oil.
3. Cook over medium-high heat for about 5 minutes, until the garlic begins to crisp and the sesame seeds turn golden.
4. Remove from the heat and stir in the chopped peppers. Let cool for 10 minutes.
5. Stir in the vinegar, salt, cranberries, and oregano.
6. Pulse in a food processor or blender just until combined. The salsa should remain chunky with crisp bits—do not purée.
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Sambal Vinaigrette
Ingredients
* 1 tablespoon sambal
* 1 tablespoon orange juice
* 1 tablespoon rice vinegar
* ¼ cup grapeseed oil (or another neutral oil)
* ¼ teaspoon kosher salt
Directions
1. Whisk together the sambal, orange juice, and rice vinegar.
2. Slowly drizzle in the oil while whisking until emulsified.
3. Season with salt to taste.
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Sesame Garlic Green Beans
Ingredients
* 8 cloves garlic, peeled
* 4 tablespoons sesame oil
* 2 cups beef tallow
* Fresh green beans
Directions
1. Finely mince the garlic into a coarse paste.
2. Combine the garlic and sesame oil in a small saucepan.
3. Slowly warm over low heat until the garlic softens. Do not brown. Remove from the heat and set aside.
4. Heat the beef tallow to **350°F**.
5. Fry the green beans for **45 seconds**.
6. Drain on paper towels, then toss with the garlic-sesame oil mixture.
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Spicy Cabbage Slaw
Ingredients
* ¼ head green cabbage
* ¼ head red cabbage
* 6 scallions
* 4 ounces fresh cilantro
Directions
1. Finely julienne both cabbages and place in a mixing bowl.
2. Slice the scallions into ½-inch pieces and add to the bowl.
3. Roughly chop the cilantro and mix with the cabbage.
4. Just before serving, toss with the Sambal Vinaigrette to taste.
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Assembly
1. Season the tuna with salt and pepper.
2. Heat a high-smoke-point oil in a skillet over medium-high heat.
3. Sear the tuna for **1 minute per side**. Remove from the pan and allow it to rest before slicing.
4. Toss the cabbage slaw with the Sambal Vinaigrette, adding as much dressing as desired.
5. Spread a layer of carrot-ginger purée onto each plate.
6. Arrange the sliced tuna over the purée.
7. Place the sesame garlic green beans alongside the tuna.
8. Top the tuna with the dressed cabbage slaw.
9. Finish with spoonfuls of salsa macha around the plate.
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Chef’s Pairing Recommendation
To complete the experience, Chef Nick Liberto recommends serving this dish with an **off-dry Riesling**.
“An off-dry Riesling complements the spicy, tangy elements of the dish beautifully while balancing the richness of the Bluefin tuna.”*
