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.
Teriyaki-glazed sushi-grade tuna: now, this is skinny food at its finest.
Why would you ever reach for a can again after trying this tuna sandwich?
Gabriele prepares a quick tuna panino Tuscan style for his girls' lunch.
Bill teaches viewers how to make penne pasta with fresh tuna.
Olive Oil Poached Tuna Melts take the humble tuna sandwich to new heights.
Jeffrey Saad learns the secrets to making great Spicy Tuna Rolls.