Conchas de Atún

Tuna in Scallop Shells

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This is a pleasant and colourful way of serving tinned tuna fish. It is endorsed by Pamela Davidson, whose experience is reflected in the following instructions. Apart from the tuna fish you will need to have a hard-boiled egg, a sweet pimento (tinned or fresh, but if fresh take care to sear, peel and seed), some cooked peas, and the salsa escarlata described below.