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This is a very tricky pastry to make.
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When working with phyllo pastry, always work with one sheet at a time and keep the remaining sheets covered so that they do not dry out.
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Fold one sheet of pastry into quarters.
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Using a pair of scissors, cut the folded pastry into the largest circle possible.
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Discard the trimmings.
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This will produce four circles.
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Use all four circles at a time for one brik.
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Oil a small round plate slightly larger than the pastry circles.
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Add the stacked circles of pastry.
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Spoon the tuna over half of the round, leaving a margin of about one inch.
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Break the egg in the center over the tuna and smear some of the white around the margin and unfilled pastry half.
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Sprinkle the egg with the onion, capers, parsley, coriander, salt, pepper and cumin.
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Fold the pastry over to enclose the egg and make a half moon shape.
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Using the fingers, rub the oil from the plate all over the pastry.
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15
Heat about half an inch of oil in a skillet.
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It is important that the oil be heated to about 330 degrees.
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It must not be too hot or the brik will burn.
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As carefully as possible, lift and slide the pastry into the oil.
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Cook 50 seconds or so on one side until nicely browned.
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As the pastry cooks press down the rounded edge with a spatula.
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Baste.
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Turn and cook about one minute on the other side.
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Drain on paper towels.
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Serve hot.
