Lunch today was an easy tuna casserole

• 1 can tuna
• some mayo
• 50g frozen peas
• 200g penne (any pasta’ll do)
• about 100g grated cheddar (any melt-y cheese)

Boil water, add pasta (use package directions for timing).

While pasta is cooking, mix tuna and mayo in a medium large bowl.

30 sec before pasta is done, add frozen peas to pasta water

Dump through colander, then into bowl with tuna/mayo mix, and mix thoroughly

Put in greased baking dish, cover with grated cheese

Broil for 5–10 minutes (until cheese melts & turns brown)

This took me a total of 20–25 minutes.

Another super-fast meal is miso soup. Ditch the suribatchi/pestle and use an immersion blender. Takes well under 10 min, so long as I’m not also cooking protein for it.

Salads are fast, too. Pre-lockdown, I used to make myself a huuuge salad every morning to take to work. But I’m not going to work now — and romaine hearts have disappeared from the shelves.

Another approach is to make suppers intentionally large enough that the leftovers are good for lunch. I do this with NOLA style red beans and rice (I’m now out of andouille, and it’s fine without).

Disclaimer: I like to cook.