Tuna Fudge is a favorite dog treat recipe of both our dogs and the Wags & Wiggles family in attendance at dog agility trials. It’s nutritious and easy to make. The dogs crowd around us in anticipation of their tasty reward.
We have had great success with this dog treat recipe as a training tool for finicky dogs who are not normally inspired by treats.
Below is the version we have more-or-less perfected. A 15oz can of Salmon (in place of tuna) also works out well. You could probably substitute with rice flour if your dog has wheat issues, but you may have to play with the consistency a bit.
Tuna Fudge Dog Treat Recipe
2 eggs
1 1/4 cups all-purpose/whole wheat flour
1/2 cup parmesan cheese
Instructions
Put the ingredients in a food processor and process lightly to break up big chunks of tuna and mix it well. If you don’t have a food processor, break up the tuna with a fork, and then add in the other ingredients.
The consistency should be thick, but moist, similar to cookie dough. If it looks too dry, add a little bit of water to moisten it.
Spray or lightly coat a 9×9 baking dish or pie pan with olive oil. Pour the mixture into your pan and spread it evenly with a spatula.
Bake at 350 degrees for 25 minutes.
Let it sit until cool and then cut into bite size treats! They will keep in the fridge for about a week. You can also freeze them to extend their life.
This dog treat recipe makes 1.5 – 2 cups of 1/4 inch cubed treats.
Let us know how it turns out for you!
How long can u store tuna fudge treats in the freezer
I usually discard after 2 months
Should you take it out of the container to cool?
Having trouble getting good consistency with dog fudge have been using arrowroot powder. It goes really hard crust on outside and messy not fudge enough on inside
I love to use these as training treats. My dogs love them. When I make a batch I also like to cut some out using small cookie cutters and give them to our friend’s dogs as a special treat.
Made this just as written and came out perfectly. Took to a doggie birthday party and it was a big hit with all the party goers. I have made it again and stored for up to 8 months in the freezer with no ill effects except a little frost forming in the bag that doesn’t affect the product.
These treats sound great. I use liver cake for special treats which I agree is very smelly when baking, When you say a cup, which a lot of American recipes do, how much is a cup? In the UK we say ounces or grams. I don’t have a ‘standard’ cup so not sure how much to use when the recipe asks for ‘a cup’. Thank you
Anne