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.
Chuck learns a simple twist on two of his favoite foods, tuna and bacon.
Olive Oil Poached Tuna Melts take the humble tuna sandwich to new heights.
Chef Andy uses lecithin to make wasabi foam, which he serves over tuna.
Why would you ever reach for a can again after trying this tuna sandwich?
Ellie makes her lighter, healthier version of a classic, tuna casserole.
David's recipe for Insalata di Pasta con Tonno, pasta salad with 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.