1.Layer 3 sheets of pastry, brushing each sheet lightly with oil. Place a quarter of the tuna into centre of pastry, crack one egg over tuna; sprinkle with about 1 tablespoon chopped coriander. Season. Fold top and bottom of pastry over filling to enclose. Tuck in short sides of pastry.
2.Repeat step 1 to make three more parcels.
3.Cook tuna parcels, in batches, in heated oiled large frying pan over medium heat, about 3 minutes each side or until browned. Place parcels on absorbent paper.
4.Serve sprinkled with coriander leaves.