1. Sift the base of 4 tuna ramekins.
2. Mix in the pepper, add 25cl of cream, and whip it with salt and pepper. Keep chilled.
3. Grate the courgettes and cook them in olive oil with dill, salt, pepper and chopped garlic. Let cool.
4. In a bowl, beat the eggs into an omelette with the remaining cream.
5. Mix the eggs with the courgettes. Blend.
6. Fill the ramekins with whipped pepper cream, place a slice of smoked tuna, then finish filling the ramekin with courgette mousse.
7. Cook for 3 to 4 minutes in the microwave.