Midweek Meals: Five simple lunch recipes to try this week — ready in 20 minutes or less

From supercharged noodles to a tasty tuna sandwich and easy homemade pizza wraps

These recipes are ready in 20 minutes or less.

Tuna sandwich, reimagined

Assembling a moreish sandwich couldn't be simpler once you get the ingredients right.

Servings

1

Preparation Time

 5 mins

Total Time

 5 mins

Course

 Main

Ingredients

• 50g wild Irish tuna, drained and flaked

• 1 tbsp gherkins or pickled cucumber, sliced

• lettuce (butterhead or rocket leaves both work here)

• 1 tsp good quality mayonnaise

• salt, pepper, lemon juice

• 2 slices rye or wholemeal bread

• To serve

• thick-cut salted crisps

Method

1. Spread the mayonnaise on top of each slice of bread, seasoning with salt, pepper and lemon juice.

2. Layer the lettuce and pickles, finishing with the tuna and a final layer of seasoning.

3. Assemble as close to eating as possible and enjoy with thick-cut salted crisps on the side.

Mushroom Quesadillas

If you're short on time, skip the guacamole and just dunk in sour cream with a squirt of hot sauce

Servings

2

Preparation Time

 5 mins

Cooking Time

 10 mins

Total Time

 15 mins

Course

 Main

Cuisine

 Mexican

Ingredients

• 3 tbsp (45 ml) extra-virgin olive oil

• 200g portobello mushrooms, sliced 8 mm thick (or other mushrooms of choice)

• ½ tsp chipotle powder*

• ¼ tsp cooking salt*

• ¼ tsp black pepper

• ¾ cup (75 g) shredded* colby cheese2

• 2 x 20 cm flour tortillas*

• To serve:

• Sour cream

• Pico de Gallo

• Guacamole or avocado crema

• Lime wedges

Method

1. Heat 2 tablespoons of oil in a non-stick frying pan over medium–high heat. Add the mushrooms and cook for 1 minute, using a spatula to toss them regularly.

2. Add the remaining 1 tablespoon oil, toss to coat the mushrooms, then add the chipotle powder, salt and pepper. Cook for a further 1½ minutes until the surface of the mushrooms is golden. Transfer the mushrooms to a bowl and wipe any loose bits out of the pan with a paper towel.

3. Sprinkle half the cheese on one half of a tortilla, top with half the mushrooms, then fold the other half over. Repeat with the other tortilla.

4. Return the frying pan to the stove on medium heat (no extra oil is needed). Transfer the tortillas to the frying pan and cook for 1½ minutes until crisp and golden. Flip and cook for a further 1 minute until crisp.

5. Cut each quesadilla in half and serve with sour cream and Pico de Gallo, guacamole or avocado crema for dunking.

6. Finish with a squeeze of lime.