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, chopped whole scrambled egg, a couple slivers of whole garlic and kale leaf. We simmer all of our ingredients 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 our sunflower oil, vitamins and minerals.
