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.
Chef Andy uses lecithin to make wasabi foam, which he serves over tuna.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.
Ellie makes her lighter, healthier version of a classic, tuna casserole.
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.
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.