This recipe is made with wild caught Ahi Tuna loin combining both red and white meat that is flaked. We simmer our Ahi Tuna 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.

This recipe is made with wild caught Ahi Tuna loin combining both red and white meat that is flaked. We have topped our tuna with our own natural crab surimi made with sea bream fish prized for its crab flavor and texture that is marinated in a crab consommé to further infuse the crab flavor naturally. We layer our Ahi Tuna with Crab surimi over a little brown rice and 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.

This recipe is made with wild caught, flaked Ahi Tuna loin and shredded chicken breast meat. We simmer our tuna and chicken in a chicken consommé broth made in a traditional stock method to produce naturally occurring flavors. The final stage is to add our sunflower oil, vitamins and minerals.

This recipe is made with wild caught Ahi Tuna loin combining both red and white meat that is flaked. We have topped our tuna with our own natural crab surimi made with sea bream fish prized for its crab flavor and texture that is marinated in a crab consommé to further infuse the crab flavor naturally. We simmer our Ahi Tuna with Crab surimi 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.

This recipe is made using wild caught, young mackerel and sardines that are sliced into cutlets, removing the tail and fins. We cook them whole in a calamari consommé broth made with whole pieces of calamari in a traditional stock method to produce naturally occurring flavors. We add a blend of vegetable gums to the broth at the end to provide a gentle jelly to protect this delicate meat from falling apart. The final stage is to add our sunflower oil, vitamins and minerals.

This recipe is made with wild caught Ahi Tuna loin that is flaked and topped with wild caught baby prawns. We simmer our Ahi Tuna with Wild Prawns 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.

This recipe is made with wild caught Ahi Tuna loin combining both red and white meat that is flaked. We have topped our tuna with Calamari. We layer our Ahi Tuna with Calamari over a little brown rice and 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.