In a mixing bowl, combine the drained tuna, chopped onion, parsley, cumin, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Take one sheet of brick pastry and place a spoonful of the tuna mixture in the center. Fold the pastry over to form a triangle, sealing the edges by pressing them together.

Repeat the process with the remaining sheets and filling.

Heat oil in a frying pan over medium heat. Once hot, carefully add the filled bricks to the pan, frying until golden brown and crispy on both sides, about 3-4 minutes per side.

Remove the bricks from the pan and place them on paper towels to drain excess oil.

Serve hot with a side of lemon wedges or your favorite dipping sauce.