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.
Chef Andy uses lecithin to make wasabi foam, which he serves over tuna.
David's recipe for Insalata di Pasta con Tonno, pasta salad with tuna.
Ellie makes her lighter, healthier version of a classic, tuna casserole.
Chuck learns a simple twist on two of his favoite foods, tuna and bacon.
Think you know tuna? Just wait till you taste these ginger-spiked burgers!
Grilled yellow fin tuna is a simple, yet suberb fish for the grill.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.