This recipe is made with wild-caught ahi tuna loin combining both red and white meat that is flaked. Ahi tuna is layered with calamari over a little brown rice. All of the ingredients are then 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
• Fiber support
• Zero carbs
• With added vitamins and minerals
• For all life stages