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1
Place potatoes, whole eggs (do not crack), and 1 teaspoon salt in heavy large pot.
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2
Add enough cold water to cover.
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3
Partially cover pot.
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4
Bring to simmer over medium heat.
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5
Simmer 10 minutes.
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6
Remove eggs.
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7
Continue simmering until potatoes are tender, about 15 minutes longer.
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8
Drain.
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9
Transfer potatoes to large bow.
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10
Crack eggs; remove shells.
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11
Add eggs to bowl with potatoes.
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12
Using fork, coarsely mash potatoes and eggs.
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13
Mix in tuna, reserved tuna oil, green onions, capers, 1/4 teaspoon pepper, and remaining 3/4 teaspoon salt; set aside.
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14
Line 2 baking sheets with plastic wrap.
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15
Stack phyllo sheets on work surface.
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16
Using shears and a 9-inch plate as a guide, cut phyllo into 18 rounds.
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17
Working quickly, stack 3 phyllo rounds on work surface.
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18
(Cover remaining phyllo sheets with plastic, then damp kitchen towel to prevent drying.)
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19
Place generous 1/4 cup filling in center of phyllo.
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20
Sprinkle with 1/6 of parsley.
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21
Brush edge with oil.
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22
Fold phyllo to form half-moon, pressing slightly.
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23
Fold edge over, pressing to seal.
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24
Transfer turnover to baking sheet.
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25
Repeat with remaining phyllo, filling, parsley, and oil.
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26
Line baking sheet with 3 paper towels.
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27
Pour oil into large skillet to depth of 1/2 inch.
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28
Heat oil to 350F.
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29
Slide 1 turnover into oil.
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30
Fry until bottom is golden, about 1 minute.
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31
Using slotted spatula, transfer turnover onto plate; tuno over.
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32
Slide back into oil.
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33
Fry until bottom is golden, about 1 minute.
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34
Drain on baking sheet.
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35
Repeat with remaining turnovers.
