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.
Why would you ever reach for a can again after trying this tuna sandwich?
Chef Andy uses lecithin to make wasabi foam, which he serves over tuna.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
Keep these ingredients handy, and you won't feel guilty about snacking.
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.
Jeffrey Saad learns the secrets to making great Spicy Tuna Rolls.
Think you know tuna? Just wait till you taste these ginger-spiked burgers!