Put everything except the plastic bag in the food processor. Puree til it's all smooth. If you don't have a food processor, you can mash the tuna up with a fork and mix it all together until it's smooth. I did it this time in a mixer. It's a pretty stiff dough.

You can make this into bite-sized treats two ways:

• I rolled it out on a cloth to about 1/4 to 1/2 inch thick and used a pizza cutter to cut 1/2 inch strips and then 1/2 inch strips crosswise. Don't bother oiling the baking sheet. The treats slip right off.
  I scoop the pieces up from the cloth with a spatula and transfer them to my baking sheep without breaking them apart. I even bake them that way.
  Bake for 20 minutes. They'll be brown with a slightly soft center.
  After baking, I let them cool a little and then break them up and put them on a paper plate to finish cooling.
  
  Or
  
  
• Spoon the mixture into the 1 gallon plastic bag. Smooch it down into one corner and cut the corner off - about 1/4 to 1/2 inch back.
  
  Squeeze tiny (cat treat sized) drops of the mixture out onto the cookie sheet. They can be pretty close to each other. This doesn't really spread in the oven. I tried an oiled cookie sheet and one that just had a teflon coating. The oiled sheet was kind of a nuisance, because the drops want to slide away instead of just popping off the end of the bag. They bake the same and come right off with the spatula.
  
  Bake for 20 minutes at 350 degrees til they turn brown. Slide them off the cookie sheets onto a paper plate (they can pile up on the plate - it won't hurt) and let cool.
• Storing I store them in an open container to prevent mold. If they're going to be around your house for a while, you might want to put them in the fridge.