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.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.
Grilled yellow fin tuna is a simple, yet suberb fish for the grill.
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.
Ellie makes her lighter, healthier version of a classic, tuna casserole.
David's recipe for Insalata di Pasta con Tonno, pasta salad with tuna.
Chef Andy uses lecithin to make wasabi foam, which he serves over tuna.
Think you know tuna? Just wait till you taste these ginger-spiked burgers!