Zucchini “Boats” with Tuna and Roasted Tomatoes

When I saw this recipe demonstrated at the Congreso Lo Mejor de la Gastronomía, a showcase for Spanish chefs held in San Sebastián, I instantly wanted to try it. Its creator is Mari Carmen Vélez, one of my favorite chefs in Spain, who cooks at the produce-driven La Sirena restaurant in Alicante. Uncomplicated and infinitely tasty, the dish features lightly steamed zucchini “boats” filled with a tuna and roasted tomato mixture that is then gratineed. Mari Carmen uses atún en salazón,