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.
Ellie makes her lighter, healthier version of a classic, tuna casserole.
David's recipe for Insalata di Pasta con Tonno, pasta salad with tuna.
Olive Oil Poached Tuna Melts take the humble tuna sandwich to new heights.
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.
Gabriele prepares a quick tuna panino Tuscan style for his girls' lunch.