Spaghetti and meatballs. Rice and fishsticks. A piece of toast with oily chili-tuna slathered on.
First one with ketchup, superhot chilisauce and parmeesian, latter with lemon soysauce (ponzu) for the rice and sweet chili sauce for the fishsticks. Garlic mayo on the fishsticks is also nice.
The lazier I am, the more basic version. If I have any energy at all, I’ll make an actual tomato sauce and not just put ketchup on spaghetti.
Pre-made sauce and spaghetti. Usually doctor up plain marinara by adding a little olive oil with sautéed pre-packaged diced garlic, some dried oregano, and maybe a little salt and pepper. The hardest part is waiting for the water to boil.
Carbonara, because I nearly always have some lardons / bacon in the fridge, and usually have eggs and cheese too. Sauce is ready in the time it takes to cook the pasta, and it feels like a real dinner despite not really needing much prep.
Lazier? Instant noodles, with extra spices and a big spoonful of peanut butter. Makes it richer, creamier and keep nds ‘satay’ like. Also feels like there’s a modicum of nutrional value. If I’m feeling virtuous I’ll add some frozen / tinned sweetcorn or peas.
Tuna melts are surprisingly easy. You can make enough tuna salad to last three days. Toast some bread, stick the tuna on top, then cheese and leave under the grill for a bit. Perfectly tasty snack. My classic tuna combo is tuna, mayo, olive oil, celery, spring onion and canned sweetcorn. Salt and pepper to taste.
Nice touch with the sweet corn. Tuna salad is extremely flexible, there’s tons of simple things you can add to it to match almost any cuisine. Indian, Asian, Greek, Spanish dress it up however.
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