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Cut the tuna against the grain into uniform ¼-inch slices.
Mix the scallions, ginger, canola oil, soy sauce, and vinegar in a jar or bowl, and season with a splash of mirin and a pinch of salt. If possible, let the flavors meld for a few hours or refrigerate overnight before using.
Store the ginger scallion sauce in a sealed jar in the refrigerator for 2 weeks.
In a large pot, heat the oil over medium-high heat and sauté the garlic and ginger until they start to brown.
Add the chicken stock, mirin, sake, and sugar. Stir to scrape up any browned bits from the bottom of the pan as you bring the liquid to a boil; then lower the heat to a simmer.
Cook, stirring occasionally, until the tare has thickened enough to coat the back of a spoon, 30 to 60 minutes.
Turn off the heat and pour through a fine mesh strainer into a bowl. Season with the soy sauce to taste.
Tile the tuna slices on a large platter or four plates, season with salt, and drizzle with tare and then with a light layer of the ginger scallion sauce.
Shower the radish slices over the top in a thin layer.
Serve within 30 minutes.