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.
Keep these ingredients handy, and you won't feel guilty about snacking.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
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?
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 learns the secrets to making great Spicy Tuna Rolls.