1 can of tuna, 4 tbsp olive oil, 1 egg, 1 tsp dried thyme and oregano, 250g cornflour, 150g rolled oats and 50g flour
180° bake for ca 25 min on baking sheet
Puree the liquids well before mixing with the rest. If too dry add the tuna water and/or normal water. Make dough and roll out 1cm thick, then cut triangles.
They will keep for 2 weeks in a tin.