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.
Jeffrey Saad learns the secrets to making great Spicy Tuna Rolls.
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.
Grilled yellow fin tuna is a simple, yet suberb fish for the grill.
Bill teaches viewers how to make penne pasta with fresh tuna.
Gabriele prepares a quick tuna panino Tuscan style for his girls' lunch.
Chuck learns a simple twist on two of his favoite foods, tuna and bacon.