Vegan Tunah Salad

I had the vegan tunah leftover after I made the Open Sandwich, so I put together this salad and used up other leftovers I had in my fridge. Tasted surprisingly good, so I see this making an appearance every now and again when we want something light.

Ingredients:

• 1/2 can of vegan tuna (I used Marigold Tuna)
• 1 cup of cooked pasta (I used Penne)
• 1/3 cup of grated Lancashire Cheese (any mild cheese will do)
• 1 stalk of celery (chopped)
• 2 tbsp of seafood sauce
• juice of half a lemon
• 1 tomato (chopped)
• 1 tbsp capers
• Iceberg lettuce

Method:

Mix all the ingredients in a bowl till well combined.

Serve immediately.