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.
Why would you ever reach for a can again after trying this tuna sandwich?
Chuck learns a simple twist on two of his favoite foods, tuna and bacon.
Bill teaches viewers how to make penne pasta with fresh tuna.
Gabriele prepares a quick tuna panino Tuscan style for his girls' lunch.
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.