Roll out the unwrapped dough into a ¼" sheet on a well-floured surface. Don't forget to also flour the rolling pin.
Uncover the tuna filling and mix with a rubber spatula. Place 2-3 scoops (1 measured teaspoon each) of filling near the center of the dough. Leave about 2-3 inches between each scoop.
Lift the bottom edge of the dough and fold it over the filling. The filling should touch the fold. Firmly stamp out the rissois using a small glass or cup. Leave some space between the filling and the glass's edge, don't let the filling touch the seam.
Seal the rissois by gently pinching the edges - there's no need to moisten them. Set the finished rissois on a plate, it's ok to place them on top of each other.
Once you've stamped out the rissois, form the remaining dough into a ball and roll it out again. Repeat the same process of scooping the filling onto the dough and forming the crescents until you've used up all the dough and filling. You'll end up with roughly two dozen rissois.
In a bowl, make an egg wash by whisking 2 eggs with 2 teaspoons of water. Pour the bread crumbs on a separate plate or shallow bowl.
Dip each of the rissois in egg and coat both sides with bread crumbs. Shake off any excess bread crumbs gently. Set the rissois on a plate while you bread the rest.
Heat the oil to 325°F in a dutch oven or pot with deep sides. Working in batches of 4 or 5, deep-fry the rissois for about 1 minute on each side. Watch closely, as they brown quickly.
Once deep-golden brown, remove the rissois from the oil using a fry basket or slotted metal spoon. Transfer to a cooling rack or tray lined with paper towels. Let the rissois cool slightly and serve.