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.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
Olive Oil Poached Tuna Melts take the humble tuna sandwich to new heights.
Gabriele prepares a quick tuna panino Tuscan style for his girls' lunch.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.
Grilled yellow fin tuna is a simple, yet suberb fish for the grill.
Bill teaches viewers how to make penne pasta with fresh tuna.
Ellie makes her lighter, healthier version of a classic, tuna casserole.
Tyler adds seared tuna to the nicoise salad he's making for a reception.