Teriyaki-glazed sushi-grade tuna: now, this is skinny food at its finest.
Chef Andy uses lecithin to make wasabi foam, which he serves over tuna.
Chuck learns a simple twist on two of his favoite foods, tuna and bacon.
Jeffrey Saad learns the secrets to making great Spicy Tuna Rolls.
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.
David's recipe for Insalata di Pasta con Tonno, pasta salad with tuna.
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.