Roast the red pepper on a non stick mat until well browned, Cool under cold water and remove the outer spin of the pepper. Remove the seeds and blend into liquid.Cut the veg into 6cm strips and blach in hot water. Cut 6 large square puff pastry pieces, brush them with an egg wash and place three and three on each other,sprinkle some poppy seeds on top and bake at 220`c until nicely browned. Cut the tuna steak same size as the pastry and grill to medium on a well heated griddle pan and place in the middle of the pastry puff, cover with caponata and place again the top of the pastry. Serve with the pepper coulis and the blached vegertables.