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.
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!
Jeffrey Saad learns the secrets to making great Spicy Tuna Rolls.
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.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.