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| From gastronomic guesswork |
Quick pickle the veggies in 1 cup water, 1 cup white vinegar, 1 cup sugar, 1 split Habanero, 1 tablespoon kosher salt, dried rosemary needles, and black peppercorns. Bring the mixture to a boil for 5 minutes, then strain the flavorings from the pickling liquid and remove from heat. Add shreds of carrot, cucumber, and radish. Allow to cool a bit, then refridgerate for at least 1 hour.
To prepare the plate, shred tuna with a little aleppo pepper flake, spoon onto crispy savory Spanish tortas, plate with pickled veggies, rinsed salt cured capers, and finish with good olive oil. This was a good light meal, but again I think the richness of a small egg would have made this great.
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