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.
Gabriele prepares a quick tuna panino Tuscan style for his girls' lunch.
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.
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.
Teriyaki-glazed sushi-grade tuna: now, this is skinny food at its finest.