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.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
Teriyaki-glazed sushi-grade tuna: now, this is skinny food at its finest.
Chuck learns a simple twist on two of his favoite foods, tuna and bacon.
Think you know tuna? Just wait till you taste these ginger-spiked burgers!
Jeffrey Saad learns the secrets to making great Spicy Tuna Rolls.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.