This made for a really nice light lunch. It is cooked Risoni Salad with Chilli Mayo Tuna. It took maybe 20 minutes to make and then another 20 to cool in the fridge. The Tuna is just out of a can and has a teaspoon of sweet chilli sauce and a couple of tablespoons of kewpie mayo mixed through. I finely sliced some zuchinni, carrot and asparagus and tossed it through the warm pasta with a couple of spoons full of canned peas and corn. To keep the salad light I dressed it with some sushi rice seasoning. Quick, easy, cheap gotta love that.