Chop the bell pepper, then mix with the tuna and olives. Season to taste and add the juice of half a lemon. You can also add chopped green onions if you like.

Season the mixture well and stir. Let it sit for 10 minutes. Meanwhile, lay out the phyllo dough and place a spoonful of the filling onto two stacked sheets of phyllo.

Roll into logs until all the sheets are used. Cut into 2-inch (5 cm) pieces, arrange on a baking sheet, and brush generously with oil so every part is coated. Bake in a hot oven until golden brown.