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.
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.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
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.
Chuck learns a simple twist on two of his favoite foods, tuna and bacon.
Chef Andy uses lecithin to make wasabi foam, which he serves over tuna.