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.