Remove the skin from the onion, cut it off and mix well with the chopped tuna, finely chopped parsley, black pepper and capers. Put this mixture in a saucepan with a small piece of butter form and stew. Heat olive oil in a frying pan. Place one malsouka sheet on each plate and spread about 1-2 tbsp of the filling evenly in the lower half of the circle, form a bulge and beat an egg in it. Now fold the top half over and press the round edges of the dough firmly together to seal. Move the plate close to the frying pan and leisurely slide the brioche sheet into the hot oil. Bring to the table warm with lemon quarters.
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