Tuna Fudge Recipe


2 – 6 oz. cans tuna OR 1 – 14 oz. can salmon (do not drain either)
1 1/2 cup whole wheat flour
1 Tbsp garlic powder or granulated garlic
2 eggs — lightly beaten
grated parmesan cheese, about 1 handful

mix all together in a mixer or food processor, I use a food processor and toss in a few small chunks of parmesan cheese first to grate those, then add the rest all at once and pulse until thoroughly mixed, takes maybe 3 minutes start to finish.

grease a 9×9 pan (I use spray canola oil), bake in 350 degree oven for 20 minutes

texture is sort of fudge/putty-like, will keep in refrigerator for 3 days, freezes _beautifully_, after I cut into very small squares I toss them into a freezer bag and leave in freezer.

CAUTION: do not _refreeze_ any leftovers, just make the pups do some extra tricks at home to get the goodies


6 thoughts on “Tuna Fudge Recipe

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