- Cats & Kittens
- Cat Nutrition & Diet
- Homemade Cat Food & Treats
Tuna, catnip, and egg whites quickly come together to make these tasty treats.
The Petcare Hub Test Kitchen team includes culinary specialists, food stylists, nutrition professionals, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests and retests, produces, styles, and photographs recipes in our state-of-the-art test kitchen facility—often calling on their furry family members to taste-test recipes before we photograph and publish them.
Dr. Tracey grew up loving animals on a hobby farm, and vowed to be a vet by 4 years old. She loves surrounding herself with animals whether it be at work in a small animal hospital in Iowa, or caring for her three dogs (including Jefferson, pictured), and two cats. She loves general practice as she gets to practice medicine through many different facets, but particularly enjoys preventative care, cardiology, emergency medicine, geriatric, and end of life care.
It's not secret that cat's love tuna and catnip, so we put them together to create these tasty homemade cat treats. These treats require just three ingredients, two of which you probably already have in your kitchen now—and if you're a cat owner, you probably have some catnip lying around, too. The ingredients get blended together then piped into whatever shapes you prefer (grab a piping bag you don't plan to use again because that tuna smell might stick around).
Ingredients
- 2 5-ounce cans solid light tuna packed in oil, drained well*
- 2 egg whites
- 1 teaspoon dried catnip
Directions
Step OnePreheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.
Step TwoIn a large bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight).
Step ThreeIn a food processor or blender, combine tuna, 1/4 cup beaten egg white, and catnip. Cover and process or blend until completely smooth (keep the machine going; it will get there). Gently fold tuna mixture into remaining beaten egg white until just combined.
Step FourTransfer mixture to a piping bag fitted with a 1/4- to 1/2-inch round or star tip. Pipe 3/4-inch dollops onto the prepared baking sheet.
Step FiveBake 20 to 25 minutes or until dried and treats easily release from the parchment. Cool treats completely before storing.
*It is important to use solid light tuna and not chunk light tuna. We found that chunk light tuna is softer and moister, resulting in treats that don't bake properly.
Storage: Transfer cooled treats to an airtight container. Store at room temperature up to one month.
