Drain the liquid from the beets and dice them into large chunks. Slice the tuna into equal size chunks as the beets.

Grate the garlic and ginger.

Add everything into a medium sized bowl with the rest of the ingredients.

Use a round-shaped cutter to plate the tartare. Top with sliced radish and more (Could also use scallions, chives, shaved cucumbers, or, year-round, pea shoots.)