I heard about a kind of homemade dog treats involving tuna all summer. Finally, I looked up some recipes (there are a million online), did some M&E kitchen tests, and came up with our own version (a slight variation of this recipe). I cooked up my first experimental batch while visiting my family, just before cooking dinner. My mother caught the scent, and without knowing what I was making, said, “Wow. Dinner smells amazing!” The next day, I brought a tupperware full of the fresh treats to an agility match. As I was getting Miles out of his crate, my crating area neighbor squinted and said sharply,
“What is that smell?!!?!”
“Oh, they are homemade dog treats.” I said, a bit worried.
“Wow they sure are fragrant…” she replied, sounding a little bit distressed.
“Does the smell bother you?” I asked, getting even more worried.
“No,” she said, “they just are making me… extremely… hungry.”
- 2 cans of tuna
- 1/4 cup grated cheese
- 1 1/2 cups flour *see note at bottom of post
- 2 TBL garlic granules
- 2 eggs
- Preheat oven to 350F.
- Put all ingredients in a food processor or blender. Blend until well mixed.
- Spread mixture into a greased 9×9 inch baking pan.
- Cook for 20-30 minutes at 350F, until the top is golden brown, and feels firm to the touch.
- Allow to cool.
- Cut as you would other baked goods, into whatever size treats you’d like.
- Store treats in ziplock bags in the freezer. These treats must be kept frozen when you aren’t using them.
- You can use whatever type of flour you’d like: whole wheat flour, millet flour (gluten-free), quinoa flour (gluten-free), rice flour (gluten-free), chickpea aka garbanzo bean flour (gluten-free, grain-free) or potato flour (grain-free, gluten-free).
- My personal favorite flour for this recipe is millet flour. Millet flour produces the best tuna training treats by far! Firm texture, not crumbly, not sticky, not dry.