- 2 small cans of tuna in water
- 2 large eggs
- 1 1/2 cup(s) AP gluten free flour
Set your oven to 350 degrees and prepare a large cookie sheet with silpat or parchment paper slightly sprayed with cooking oil. In a blender or food processor, add the tuna and pulse or blend the tuna a few times to break it down. Add the egg and pulse or blend again a few times to create a paste. Add the flour in two increments and pulse or blend until completely combined. Using a spatula, spread evenly on the cookie sheet, aiming for about 1/4 inch thickness. Place in oven for approx 15 min. You should see the ends begin to lift. Allow to cool a few minutes and then either move to a cutting to cut small squares or use a tiny cookie or biscuit cutter to punch small individual pieces. Store in an airtight jar in refrigerator for up to a week or divide into freezer safe baggies and freeze up to 3 months.