2 cans of tuna in water, drained & flaked
(or you could use 1 large can of salmon or jack mackerel. If you use tuna in olive oil and leave the oil in they will be moister)
2 tsp garlic powder
1 ½ cups flour of your choice
2 tbs of chopped parsley
Mix. Dough should be stiff. If necessary, add a few drops of water.
Press into a foil-lined cookie sheet, sprayed with Pam or a bit of olive
oil. Dough should be approximately ¼ inch thick.
Bake at 350 for 30 minutes or until dry.
When cool, cut into ¼ to ½ inch strips with a pizza cutter. Store in the
refrigerator for up to a week, or longer in the freezer.
To serve, you can either break off small pieces with your hands or cut the strips into small (½ inch) squares with a scissor.