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.
Chuck learns a simple twist on two of his favoite foods, tuna and bacon.
Giada's artichoke and tuna panini is served with a garbanzo bean spread.
Tyler adds seared tuna to the nicoise salad he's making for a reception.
Gabriele prepares a quick tuna panino Tuscan style for his girls' lunch.
Bill teaches viewers how to make penne pasta with fresh tuna.
Jeffrey Saad eats poached tuna with a New Orleans chef who brings the heat.
Think you know tuna? Just wait till you taste these ginger-spiked burgers!