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Fishy Fudge

Source of Recipe


Gio



List of Ingredients



• 2 cans of tuna in water
  
• 2 eggs
  
• 1 teaspoon garlic powder, optional
  
• 1 1/2 cups all-purpose flour or 1/2 cup potato flour
  






Instructions



1. Put the tuna (don't drain it, include the water too), eggs and garlic in a blender. Blend it until it is all combined. If you like it a bit chunkier, then don't blend as much, but it is easier to mix if it is nice and smooth. Pour into a bowl and mix in the flour, it should be the consistency of putty so add water or flour until it feels about right. Grease an 8x8 glass baking dish and press the dough in. Bake at 350 degrees F for 15 minutes. Take out the dish and cut into ~1 inch squares. It will still be sticky and a bit goopy so leave it in the dish and put back in the oven at 350 for another 15 minutes. Take out of the oven and cool for a few minutes before removing from the dish and breaking into your precut squares. Let cool on the counter then store in the fridge in an airtight container. The garlic is listed as optional because some people worry about garlic toxicity. There isn't much in these so it really isn't a problem, but you can leave it out and it won't really change the recipe much. If you store them in a plastic container (tupperware, gladware, old margarine container) they will last in the fridge for over a week. But make sure they are good and cool before storing them or the condensation makes 'em slimier faster BOL I like that they are soft and easy to break apart, so I use them for training. They can be broken into pea-sized chunks and still stink to high-heavens so are awesome for training!