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.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
David's recipe for Insalata di Pasta con Tonno, pasta salad with tuna.
Ellie makes her lighter, healthier version of a classic, tuna casserole.
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.
Why would you ever reach for a can again after trying this tuna sandwich?