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.
Why would you ever reach for a can again after trying this tuna sandwich?
Bill teaches viewers how to make penne pasta with fresh tuna.
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.
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.