Directions

1. Saute the onion for 2 minutes on medium heat in a skillet, stirring occasionally. Add the olives, tomato, and bell pepper, stirring occasionally until they are cooked through, approximately 5 minutes.
2. Add the tomato puree, drained tuna, and salt, black pepper, and bouillon to taste. Mix well and allow to cook for 5 more minutes.
3. With a rolling pin, roll out the puff pastry to form two rectangles that are each .5 centimeters thick and a small amount longer than the size of a casserole or other baking dish that you will be using. Keep in mind that each rectangle should be big enough to cover the bottom or top of the dish, and should drape halfway onto the sides.