This recipe is made with wild-caught ahi tuna loin that is flaked and tossed with a small amount of brown rice, hand diced carrots and chopped whole scrambled egg. A couple slivers of whole garlic and kale leaf are placed on top. All of the ingredients are 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
• Sustainable
• Low grain
• Zero carbs
• With added vitamins and minerals
• For all life stages