Not your fast-food tacos: these are gourmet goodies with a touch of class.
Eden makes Tamashiro-style poke salad out of raw tuna in Honolulu.
Chef Andy uses lecithin to make wasabi foam, which he serves over tuna.
Why would you ever reach for a can again after trying this tuna sandwich?
Bill teaches viewers how to make penne pasta with fresh tuna.
Grilled yellow fin tuna is a simple, yet suberb fish for the grill.
Teriyaki-glazed sushi-grade tuna: now, this is skinny food at its finest.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.
Tyler adds seared tuna to the nicoise salad he's making for a reception.