Creamy Paprika Tuna with Pickled Carrots and Beets Sandwich

1. Prepare the pickled carrot and beet mix: Grate the large carrot and 5 beets. In a bowl, combine the grated carrot and beets with 1 tablespoon mirin, 2 teaspoons champagne vinegar, 2 teaspoons honey, black pepper, salt, red chili flakes, and the juice of 1 lime. Stir well and let marinate while preparing the tuna. 
2. Prepare the creamy paprika tuna: Drain the 2 cans of albacore tuna. In a separate bowl, combine the drained tuna with 2 to 3 tablespoons blended cottage cheese, 2 tablespoons Kewpie mayo, garlic salt, black pepper, parsley, onion powder, and paprika to taste. Mix thoroughly until well combined. 
3. To assemble the sandwich: Take your bread of choice and spread cream cheese on one or both slices. Layer a generous amount of the creamy paprika tuna mixture onto the bread. Top with a spoonful of the pickled carrot and beet mix, thinly sliced Persian cucumber, and alfalfa sprouts. Sprinkle with sesame seeds before serving.