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.
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.
Olive Oil Poached Tuna Melts take the humble tuna sandwich to new heights.
Keep these ingredients handy, and you won't feel guilty about snacking.
Think you know tuna? Just wait till you taste these ginger-spiked burgers!
Jeffrey Saad learns the secrets to making great Spicy Tuna Rolls.