Tuna Fudge


2 6 oz. cans of tuna packed in water, well drained
2 eggs
about 1.5 cups flour
garlic powder (optional)

Mix tuna and eggs till well blended and large chunks of tuna are
separated. Add flour, adding more as needed to get it to a bread
dough consistency. You may add a few drops of water if the dough is
too stiff. Pat to 1/4 inch thick on a greased cookie sheet (should
cover most of the sheet) and bake at 250, yes 250 degrees for 30 – 35
minutes. You can let this sit in the oven after turning the heat
off but watch that they don’t dry out too much. I cut them into
treat sized pieces when cool and store them in the freezer.

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