David's recipe for Insalata di Pasta con Tonno, pasta salad with tuna.
Teriyaki-glazed sushi-grade tuna: now, this is skinny food at its finest.
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.
Tyler adds seared tuna to the nicoise salad he's making for a reception.
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.
Grilled yellow fin tuna is a simple, yet suberb fish for the grill.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.
Chuck learns a simple twist on two of his favoite foods, tuna and bacon.