Here's a treat recipe I haven't tried yet. Mostly because easier things work for me.
I'd probably use sardines in olive oil - I'd put the sardines in - and add the oil until I got a usable texture. If I ran out of oil, I'd probably add some water - because that's probably what the tuna or salmon are in.
And I'd probably use real garlic - one clove, crushed - or into the food processor first and blitzed.
And I line the baking tray with baking paper - haven't greased a tin in years.
I've got another recipe that involves liver and blue berries - but I don't think I could handle the smell of something like that cooking.
Tuna Fudge Recipe | Maholia
Tuna Fudge Recipe
December 8, 2007 by agilitynut
2 x 6 oz. (180gm or 360gm all up) cans tuna
OR 1 x 14 oz. (420gm) 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 (agilty nut uses spray canola oil - but don't put this on a non stick pan),
bake in 350'F (180'C) moderate oven for 20 minutes
texture is sort of fudge/putty-like, will keep in refrigerator for 3 days, freezes _beautifully_, after it's cut into very small squares, 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