PREPARE THE AVOCADO AND RADISH SALAD
In a medium bowl, gently toss the avocados with the olive oil and season to taste with lime juice and salt. Drain the radishes and pat dry. In a bowl, toss the radishes with a few drops of Chinese chili oil and season with salt. Mound the avocado mixture in four soup bowls. Top with half of the radishes. Arrange half of the tuna on top in bundles. Top with more of the radishes, saving a few slices for garnish. Arrange the remaining fish on top in bundles. Sprinkle the remaining radishes on top. Spoon 3 tablespoons of Ginger Marinade around each salad and drizzle with a few drops of Chinese chili oil. Serve at once.