This recipe is made with wild-caught ahi tuna loin combining both red and white meat that is flaked. The ahi tuna is simmered in an ahi tuna consommé broth made with bones, heads, and unused portions of the tuna in a traditional stock method to produce naturally occurring flavors. The final stage is to add sunflower oil, vitamins and minerals.

Key Benefits

• Wild-caught ahi tuna is the first ingredient
• Grain-free
• Sustainable
• Zero carbs
• With added vitamins and minerals
• For all life stages