Tuna fudge is a staple in our house. Inexpensive and easy to whip up, but smelly enough to tempt even the non-foodies in your household, we take it with us on every walk for recall and "leave it" practice.

4 5-ounce cans of undrained tuna

4 eggs

3 cups flour

  • Substitute one cup of tapioca flour for a less crumbly treat
  • Substitute soy or garbanzo bean flours for a grain-free diet

  1. Preheat oven to 350 degrees. 
  2. Blend all ingredients until a batter forms.
  3. Using a spatula, spread the batter onto a lightly-greased cookie sheet.
  4. Bake for 40 minutes or until firm, but not browned.
  5. Let cool then cut into small chunks. (Pizza cutters speed up this process.)

Refrigerate or freeze any unused portions.