When I say tuna fudge, most people seem either puzzled or disgusted. For those of you who fall into the puzzled camp, it’s an incredibly high value, simple, 3-ingredient treat that is very easy to make. (By high value, I mean most dogs love this stuff. A lot.) If, on the other hand, you are a bit nauseated, just remember that you won’t be the one eating it!
This recipe is very simple. The ingredients include 2 eggs, 1 to 1.5 cups flour (use tapioca flour for a gluten-free version), parmesan cheese (optional), and a 12 ounce can of tuna, chicken, salmon or other meat in water (do not drain),
Place the ingredients into a medium-sized bowl. I find it helpful to first lightly beat the eggs. If I won’t be using an immersion blender, I mash up the tuna before adding it to bowl.
Mix with a fork until blended.
If desired, blend using an immersion blender. Add some water if the batter is too thick for the blender. Blend well or leave it a little chunky. It doesn’t matter!
This is an example of well-blended batter.
Line a baking sheet with parchment paper. Use a small baking sheet (with raised sides) if you want your treats to be thicker. Use a bigger sheet for thinner treats. Pour the batter into the lined baking sheet.
Spread the batter out on the baking sheet. Bake in a 350 degree oven for 20 to 30 minutes, depending on the desired texture.
Then, sprinkle with parmesan or other cheese, if desired.
If the bottom of the tuna fudge seems soggy after baking, I usually peel it off, flip it over, and place it back into the oven for several minutes. I experiment with various textures from doughy to crisp.
Use a pizza cutter or knife to slice the baked fudge into bite-sized pieces.
I sometimes toss the cut pieces back onto a baking sheet for crispier edges, but this is not required.
Lastly, store your delicious tuna fudge in the refrigerator or freezer.
It sounds pretty gross to most humans, but dogs sure do love it!
• 12 oz can of tuna, chicken, salmon or other meat in water (do not drain)
• 2 eggs
• 1 to 1.5 cups flour (use tapioca flour for a gluten-free version)
• Parmesan cheese (optional)
Preheat oven to 350 degrees.
Add flour to a medium-sized bowl. Lightly beat eggs and add to bowl. Mash tuna and add to bowl. Mix well.
Add all ingredients to a bowl and mix together. Blend using an immersion blender, adding water as needed.
Spread onto a cookie sheet lined with parchment paper. Sprinkle with parmesan cheese.
Bake at 350 for 20–30 minutes, depending on desired texture.
Allow to cool completely. Then, cut into bite-sized pieces with pizza cutter or knife.
Store in refrigerator or freezer.