Unroll your puff pastry and cut into large rounds. Using the smaller round cutter, gently press your pastry round to score a circle inside the larger circle. Leave a border of at least a 1/4 in from the edge to the score. This scoring will allow the outer edge to puff and rise while your filling holds the inner circle down a bit creating a puff cup. Egg wash the edges of your puff pastry. Set your puffs aside.

Mix the tuna, caramelized onion, olives, egg and mayo together until well mixed and creamy.

Put a spoonful of the tuna mixture in the center of your puff pastry.

Bake your filled puffs at 400 degrees Fahrenheit until golden brown. Serve warm