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.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
Chef Andy uses lecithin to make wasabi foam, which he serves over 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.
Think you know tuna? Just wait till you taste these ginger-spiked burgers!
Bill teaches viewers how to make penne pasta with fresh tuna.
Jeffrey Saad learns the secrets to making great Spicy Tuna Rolls.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.