This is Nicole on her terrace during Hurricane Kenna.  She was trying to get inspiration for her Recipe of the Month.  Her first thought was 'Road Kill Fish Fry' because she saw a lot of fish on the streets that had been washed ashore by the huge waves.  Not very tasteful perhaps and probably not very tasty either. 

With such an abundance of Yellowfin Tuna this month, Nicole decided to try a twist on her 'Saturday Night Sashimi'.

Fillets of Yellowfin tuna belly
1 bottle of Kikkoman soya sauce
1 package dried seaweed
Sesame Oil
Sesame Seeds
Lots of limes
Wasabe

Put the tuna into the freezer for a short time to freeze, so that when cut, it is firm enough to slice paper-thin.  Use a very sharp knife.  Slice the fish carefully and place it piece by piece, fanned out on your best plate or platter.  If you mess up and cut a few pieces badly, put them in the center and maybe your guests will think that you tried to make a flower.  Squeeze lime onto the fish so that each piece gets bathed by the juice that will cook it.  (Yes, the lime will cook the tuna so to speak)  Pour about 5 or 6 tablespoons of Kikkoman Soya sauce onto the fish.  Let sit for 20 minutes.  Drizzle Sesame Oil over the fish and sprinkle with Sesame seeds.  Cut the seaweed into triangles and arrange on the plate.  Garnish with Wasabe and you have a masterpiece!

If you would like to contribute your favorite fish recipe (and get Nicole off the hook for a month or two)  send it to her e-mail address.  If you would like information about property that is available in and around Puerto Vallarta, or better yet, if you would like Nicole to list your property, call her at Coldwell Banker, 223-0055 extension 119 or send her an e-mail.