Heat oven to 220C/200C fan/gas 7.
Unroll the puff pastry onto a large baking
sheet lined with baking parchment.
Score a 1cm border around the edges
with a sharp knife, taking care not to cut
through the pastry. Prick the area inside
the border with a fork. Bake for 15 mins.
Meanwhile, heat the oil in frying pan
and fry the courgettes until tender and
the mixture is quite dry. Allow to cool a
little before mixing with the soft cheese.
Remove the pastry base from the oven
and press down any puffed up areas,
within the border, with the back of
a spoon. Spread over the courgette
mixture. Scatter with tuna, lay over the
pepper strips and sprinkle on capers.
Finally dot with olives and bake for a
further 15 mins until the pastry is golden,
puffed up and cooked though.