Updated: Aug 15, 2020
Homemade tuna fudge training treats are a favorite with my furry kids, and my client's dogs. The added cheese make the treats a little more greasy and interesting. Treats can be baked in a silicone treat mat, or rolled out onto a baking sheet and cut to any size. I've toyed around with the recipe over the years, and this is my favorite, go-to treat hack for tuna fudge.
Place a rack in the center or upper third of the oven and preheat oven to 350 degrees. Ingredients:
2 5oz cans tuna in water, drained (white or lite, your preference) 1 cup of tapioca flour 1 cup of oatmeal flour 1-2 tablespoons of vegetable oil 2 large eggs 1/4 cup Romano or Parmesan cheese (optional) I use a coffee bean grinder to grind oatmeal flakes into a flour. The tapioca flour is used to help the treats hold together firmly, thus less crumbly once cut. If you prefer to use another dog-safe flour you may need to adjust the recipe to accommodate the different weight/texture. We suggest checking out the variety of flours at Nuts.com. It's a family owned company with excellent products and fantastic customer service.
Combine wet ingredients - tuna, oil, eggs - into a blender or food processor. Mix/blend until a smooth, liquid consistency.
Combine dry ingredients - flours, cheese - in a medium sized bowl. Add the liquid mix and stir until you have a slightly stiff dough (if it is too sticky, add more flour). I use a Kitchen Aid stand mixer with the dough hook attachment on low until all ingredients are incorporated (use a silicone spatula to scrape down the sides of the bowl as needed). Place dough between two sheets of lightly floured parchment paper and roll until the dough is about 1/4" thick. Remove top layer of parchment paper before baking. Alternatively, the dough should be dry enough to pound and smooth out with your fingers rather than rolling.
Bake on cookie sheet for 15-20 minutes*, or until the dough is fully cooked, but not browned. To ensure a proper bake, rotate the baking sheet halfway through cooking. Remove from the oven and cool fudge/baking tray on a wire rack for 10 minutes before cutting. *NOTE: My oven is old and verrrry slow. Other cook times may be much faster.
I use a pizza cutter to slice the fudge into strips while it is still warm. After the fudge cools, I chop it into 1/2" squares with kitchen scissors. I use the whole pieces for larger dogs, half for medium, and can manually tear off tiny pieces for small dogs.
After the treats have completely cooled, freeze in freezer safe plastic bags/containers. Frozen treats stay fresh for several weeks. After defrosted, they should remain refrigerated and used within a few days.
This recipe is fun to make and can be easily be modified. Try swapping the tuna for other healthy ingredients your dog enjoys: sweet potatoes, Honest Kitchen, mackerel, sardines, pumpkin. Please make sure that your dog is able to tolerate all items in this recipe, and/or swap them for ingredients that are safe for your dog. Modify the recipe to fit your dog's gastrointestinal and culinary needs! If you have any questions, please speak to your veterinarian and/or veterinary nutritionist.
If you have any special hacks for Tuna Fudge, we'd love to hear about it! Leave us a comment, or reach out to us as firstname.lastname@example.org