Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a bowl, mash the drained tuna with a fork until it breaks down into fine flakes.

Add the egg and mix until the mixture looks uniform and slightly creamy.

Stir in 1/2 cup flour to start. If the dough is too sticky, add more flour a tablespoon at a time. If it’s too dry, add 1–2 tablespoons water or low-sodium broth until you get a soft, workable dough.

For extra appeal, mix in 1 teaspoon dried catnip (optional).

Turn the dough out onto a lightly floured surface. Roll to about 1/4 inch thick for crunchy treats or 1/2 inch thick for softer bites.

Cut into tiny squares with a knife or use a mini cookie cutter. Aim for pieces about the size of a pea to a chickpea—perfect for cats.

Place treats on the prepared baking sheet with a bit of space between them.

Bake for 12–16 minutes, until the edges are set and lightly golden. For crunchier treats, switch off the oven and let them sit inside for another 10–15 minutes.

Cool completely before serving. Offer 1–3 pieces as a treat, not a meal replacement.