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Fall in love with lunch

Often overlooked or underthought, lunch can be the forgotten meal. Change all that with our ideas, inspiration and recipes for a truly lovely lunchtime – whether you're at work, entertaining or enjoying a lazy weekend

Let there be lunch

Everybody has different preferences for their midday meal – some prefer a high-powered protein hit while others are keen on the slow-burning energy of grains. Whether you're a health aficionado or a pure foodie, you'll find some great ideas below.

A boiled egg, smoked salmon and kale for a healthy lunch

Lunch recipes

50 mins – Salmon and ricotta roulade

A lunch recipe that's sure to impress, take time to treat guests to this new take on classic flavours

See full recipe

20 mins – Asparagus and prawn coconut noodle soup

Packed with flavours, this fresh soup is ideal if you're looking to keep your lunch light during the day

See full recipe

45 mins – Asparagus and mozzarella focaccia

Using one of our fool-proof in-store dough mixes, make this at the weekend to enjoy during the week

See full recipe

15 mins – Wensleydale omelette with peas, mint and dill

A fast lunch that doesn't skimp on flavour, whip up this omelette to enjoy at the weekend

See full recipe

Recipe: Flash fried tuna and tomato salad

  • PREP: 12min
    COOK: 3min
  • SERVING
    469 cal
  • EFFORT
    Easy
A recipe for flash friend tuna and tomato salad

Nutritional info per serving

  • Calories: 469
  • Fat: 20.6g (3.1g saturated)
  • Carbohydrates: 33.3g
  • Sugar: 5.1g
  • Fibre: 2.1g
  • Protein: 39g
  • Salt: 2.43g
 

Ingredients

SERVES 4

3 tsp olive oil
500g Yellowfin tuna steak
450g mixed tomatoes
1 handful large flat-leaf parsley
1 garlic clove
2 tbsp balsamic vinegar
1 tbsp capers
1 loaf crusty bread

Method

Half the mixed tomatoes, or slice if large  - we used a mixture of red and gold santini, rosa, green tiger and jester. Finely chop the garlic cloves. Drain the capers. Heat 1 tbsp of the oil in a large, non-stick frying pan.

  1. Season the tuna steaks and add to the pan.
  2. Cook for 2-3 minutes each side, so that the tuna is rare in the centre.
  3. Remove the fish from the pan and cut it into chunky pieces.
  4. Arrange on a platter with the tomatoes and parsley.
  5. Add the remaining oil to the pan, with the garlic.
  6. Sizzle for a minute, remove from the heat and stir in the balsamic vinegar and capers.
  7. Spoon over the tuna and tomatoes, and serve with crusty bread.

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