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.
Grilled yellow fin tuna is a simple, yet suberb fish for the grill.
Bill teaches viewers how to make penne pasta with fresh tuna.
Ellie makes her lighter, healthier version of a classic, tuna casserole.
Tyler adds seared tuna to the nicoise salad he's making for a reception.
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!
Chuck learns a simple twist on two of his favoite foods, tuna and bacon.
Olive Oil Poached Tuna Melts take the humble tuna sandwich to new heights.