Tuna/Salmon Fudge

This recipe came from the NEAT (New England Agility Team) mailing list, courtesy of Sharon Puline and her Keeshond test kitchen.

Ingredients:

2 6-oz cans Tuna OR 1 14 oz can Salmon - do not drain
1 1/2 cups flour
1 TBS garlic powder or minced garlic (optional)
2 eggs
grated parmesan cheese (optional)

Process tuna, garlic and eggs in food processor or blender (or mix in a bowl). Add flour and mix to a brownie-like consistency. Spread into a 9x9-inch greased pan. Bake at 350 degrees F for 20 minutes. When the brownies are done, they will have a putty-like texture and the edges will pull away from the sides of the pan.

Cut into squares and freeze.