In a bowl, place the tapioca starch, add the egg, and beat it like an omelette. Then, in a non-stick skillet without greasing, add the mixture and heat for about 2 minutes until it releases from the edges, then flip the crepioca disc.

In another bowl, mix the tuna, light cream cheese, chives, and parsley.

Add this filling to the crepioca, fold it, and serve immediately.