'Tuna' and White Bean Salad

Tonight, I'm trying a product called Tuna (Not!) Salad Mix, which is exactly what it sounds like. Apparently there used to be a product called tuno on the market, but no more, and from my online research, this is currently the only vegan tuna out there. The taste and texture were actually quite pleasant, and not too aggressively 'fishy', which I appreciated. So read on, for the full recipe!

Ahead of time, bring 1 and 1/2 cups water to a boil in a saucepan. Add 1 and 1/2 cups of the 'tuna'; cover, reduce heat, and simmer for 10 minutes until tender. Drain off any excess liquid and then chill the 'tuna' until ready to use.

Note: you don't need the whole package for this recipe, so if you want to go ahead and cook all of the 'tuna' now, mix the leftovers with some vegan mayo for tuna salad sandwiches!

To assemble this recipe: drain and rinse 1 (15-ounce) can of white kidney beans (also called cannellini beans). Combine the beans in a large bowl with the 'tuna', 1 and 1/2 cups chopped and peeled cucumber, 1/2 cup chopped parsley, 1/2 cup thinly sliced red onion, 1 and 1/2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 tsp. black pepper, and 1 (2-ounce) drained jar of diced pimiento peppers.

You'll have 4 servings of 1 and 1/2 cups and 280 calories each.

Cost:
cucumber $0.50
parsley $1.99
canned white kidney beans $2.19
vegan tuna $6.99
diced piminento $2.49