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.
Why would you ever reach for a can again after trying this tuna sandwich?
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.
Teriyaki-glazed sushi-grade tuna: now, this is skinny food at its finest.
Grilled yellow fin tuna is a simple, yet suberb fish for the grill.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.