A few years ago, I read “Mediterranean Summer” by David Shalleck, a private chef on a luxury yacht.  It was my version of a smutty novel – with stories of sailing the Mediterranean, meeting locals, and learning new recipes with the freshest ingredients.  This recipe made me want a food processor, and once I made it (and realized how flippin’ easy it was!), I am hooked.  I’ve modified from the original recipe a tiny bit to save some calories, but it is still amazing.

Ingredients

• 10 oz of high quality tuna packed in olive oil, drained (look for the stuff that comes in glass jars (Flott, Tonino, etc.) rather than cans – it is much better, and worth the few extra bucks)
• 1 Tbsp soy sauce
• 1 Tbsp balsamic vinegar
• 1 Tbsp  fresh lemon juice
• 2 Tbsp heavy cream or creme fraiche (I use whole milk or half & half, whatever I have in the fridge – not as decadent, but still delish)
• 5 Tbsp butter (I would never eat that much butter – I usually swap out entirely for a good pour of top quality EVOO – butter tastes better, but I reserve that for guests, EVOO when it is for my calorie- conscious self)
• 1/8 tsp chili powder (I usually forget this one…)
• 1 minced clove of garlic (not in the recipe, but who doesn’t love garlic?!)

Instructions

• Mix the soy sauce, balsamic vinegar and lemon juice
• In your food processor, pulse the tuna until it starts to break up Add the liquid and optional garlic; process until smooth
• Add the chili powder (optional)
• Add the butter, bit by bit, waiting until each piece is incorporated before adding the next ingredients
• Add the cream/creme fraiche/milk & pulse just until incorporated  (I just do a stream of EVOO)

I most prefer to serve this with sliced radishes.  Crackers are a close second.  When serving guests, I put out both.  The radishes look beautiful, and who doesn’t love a cracker?

Just a note – I stock up on the tuna when I find it on sale, so I always have a good store of it in the pantry.  This tuna is so good I could probably eat it straight out of the jar as a meal.

I love that you can make this recipe decadent (by following the book), or healthy (by following my edits).  The healthy version, served with radishes, is also a perfect south beach snack idea.

Thanks, Jenn!  Can’t wait to make this!  Hmmmm…. recipe for the next IM=X party?  Show up & find out!

You will be seeing more blog posts next year from all of us at IM=X Blue Bell.  Please forward topic suggestions to info@imxbluebell.com!

View our Pilates for Pink Brochure here: Pink 2011 Brochure

For our fourth year in support of this effort, IM=X Pilates Blue Bell is offering several Pilates for Pink classes during the month:

Saturday October 8, 15, 22, and 29
11am
Pilates for Pink Donation Class
All are welcome! Any age, experience level or ability included
Sign up for this free class online, and please bring a donation for the Breast Cancer Research Foundation

Monday Oct 10 and 24
6pm
“Bring on the Men” Donation Class
Many of our members have a guy in their life they would like to expose to pilates- a husband, a son, a mailman, a golf buddy. Sign up for this class online, and we will assume you are bringing him with you! Please ask him to bring a donation to the Breast Cancer Research Foundation. Refreshments will be served after class.

Host a Private Pilates for Pink Class
Line up some friends and give them the opportunity to try IM=X Pilates for a good cause. Contact the studio to find a good time for your private class. We can host 3-6 people at once. Please bring a donation, either as individuals or as a group, for the Breast Cancer Research Foundation.

We had a great time at our Cinco de Mayo Open House last night! Thanks to all who made it out. Click here for more photos of the party

Sunday April 30 marked the IMX Pilates Blue Bell TEASER TEAM’s 4th annual appearance at the March for Babies. Studio members Gina, Ali, Betsi and her friend Sherrie joined us for a beautiful 3 mile walk around Temple University Ambler and the surrounding neighborhoods. Following the event, massage therapist Kim set up her massage chair for tired walkers as they snacked on free food and drinks, and visited the vendor tents. Thank you to all who supported us this year!

Sunday, March 13 2011, join us at the studio at 6:30pm as we raise a glass to Toast Spring (spiked and sober toasts available!) We’ll gather just for an hour or so, celebrate the fact that it’s STILL LIGHT OUT, then begin our new season on a good foot.

As always, friends and significant others are more than welcome to celebrate with us as well. See you on Sunday!

Our own instructor, Kate, is a new rep for Premier Jewelry Designs and will be doing a short presentation for those of us who need a break during the game.  Check back for more info.

Be there or be square! Come to Cranberry Cafe (at Citrus Salon) for an after-hours gathering of good people.

All are invited, past and present, including significant others.

BYO nibbles, sweets or beverages, or just come and enjoy ours! We can’t wait to see you!