Romantic Dining:
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Carpaccio of Tuna with a Balsamic Shallot Dressing
Grace Bay Club
Turks and Caicos


Located on a stretch of the 12-mile beach at Grace Bay, this luxurious property overlooks some of the most beautiful waters in the Caribbean. Waters as clear as white rum lie just steps from the resort doors and best of all, they are waters shared with very few other vacationers. Here on the island of Providenciales, or just Provo to those lucky returning guests, it's always summertime and the living is always easy.

Furnished with items from Mexico and India, the rooms are decorated in subdued beige tones to put the emphasis on the brilliant color of the sea just beyond the balcony. Outside, the Grace Bay Club also exudes an elegant look. The Spanish-style buildings, with their terracotta tiled roofs and stone columns, contrast to the blue sea and the brilliant hibiscus and bougainvillea that provide tropical color. Guests enjoy many watersports here, from quiet Sunfish sails to snorkeling in the pristine waters. Scuba diving, bonefishing, sea kayaking, and sailing excursions can be arranged as well.

Dining here is at Anacaona, a Lucayan Indian word that means "Flower of Gold." It's an accurate description of the cuisine as well, a Euro-Caribbean blend that utilizes fresh fruits and seafood from the island's bountiful waters. Enjoyed with a bottle from Anacaona's extensive wine cellar, meals are taken outdoors beneath thatched roof palapas and served to the sounds of the sea.


Carpaccio of Tuna with a Balsamic Shallot Dressing

Balsamic-Shallot Dressing:

2 medium shallots, finely chopped
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar

Tuna:

6 ounces yellowfin tuna loin, trimmed

Assembly:

4 ounces mixed salad leaves
1 small bunch chives, finely chopped
Salt and pepper to taste


Prepare the dressing at least 1 hour before serving time. Mix the shallots, vinegar, and olive oil and store until ready to use.

Wrap the piece of tuna in cling film and place in the freezer to make firm (approximately one hour). Do not freeze the fish or the texture will become mushy and watery.

Using a very sharp, thin bladed knife or preferably a kitchen slicing machine, cut wafer thin pieces of tuna and arrange on plate to cover the whole inner rim area.

Spread a thin layer of dressing over all the tuna and refrigerate for 10 minutes.

Toss the leaves with more dressing, salt and pepper. Arrange onto carpaccio and sprinkle with chives.

Yields: four appetizer servings.