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.
Ellie makes her lighter, healthier version of a classic, tuna casserole.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
Why would you ever reach for a can again after trying this tuna sandwich?
Keep these ingredients handy, and you won't feel guilty about snacking.
Chef Andy uses lecithin to make wasabi foam, which he serves over tuna.
Olive Oil Poached Tuna Melts take the humble tuna sandwich to new heights.
Grilled yellow fin tuna is a simple, yet suberb fish for the grill.
Teriyaki-glazed sushi-grade tuna: now, this is skinny food at its finest.