Ingredients
210 g tuna in vegetable oil
3/4 cup rye flour (normal whole meal flour is fine)
1 tablespoon chopped fresh parsley
water
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
Momofuku chili crunch — crunchy, savory, spicy topping for everything
Crunchy pearl sugar — Liège waffles, chouquettes, brioche topping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
Momofuku chili crunch — crunchy, savory, spicy topping for everything
Crunchy pearl sugar — Liège waffles, chouquettes, brioche topping
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Preheat oven to 180°C. Mix tuna, rye and parsley together well, breaking up tuna pieces so they are soft and mushy. Add water gradually, as is needed to make a firm dough that is easy to mould into a small shape. Roll a teaspoon-sized amount of the dough between your palms, creating a small round ball. Flatten the ball so it becomes disc-shaped. Repeat process until all mixture is used, placing each biscuit disc onto a lightly greased oven tray. Bake in your 180°C oven for 20 minutes, or until golden brown. Turn oven off, though leave tray in until oven has completely cooled. (This will help to dry out the biscuits further, and therefore help the treats keep for longer). When biscuits have cooled completely, they are ready to serve. Handy as an occasional treat, and/or an addition to your pet's everyday dry food. Store treats in an air-tight container in the pantry.