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.
Keep these ingredients handy, and you won't feel guilty about snacking.
Grilled yellow fin tuna is a simple, yet suberb fish for the grill.
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.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.
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.