Prepare phyllo pastry: Work with one sheet at a time, keeping others covered.

Fold the pastry sheet into quarters.

Cut the folded pastry into a circle using scissors.

Discard the trimmings.

You now have four pastry circles.

Oil a small round plate.

Stack the four pastry circles on the oiled plate.

Spoon flaked tuna over half of the pastry circles, leaving a 1-inch margin.

Break the egg in the center over the tuna and smear some of the white around the margin and unfilled pastry half.

Sprinkle the egg with minced onion, drained capers, chopped parsley, chopped fresh coriander, salt, pepper, and ground cumin.

Fold the pastry over to enclose the egg, forming a half-moon shape.

Rub oil from the plate all over the pastry.

Heat about 1/2 inch of oil in a skillet to 330 degrees F.

Carefully lift and slide the pastry into the hot oil.

Cook for about 50 seconds on one side until golden brown, pressing down the rounded edge with a spatula.

Baste the pastry with oil.

Turn and cook for about one minute on the other side.

Drain on paper towels.

Serve hot.