Drain the can of tuna completely and place it in a bowl. Drizzle the tuna with olive oil and sprinkle with salt and pepper. Set aside for the moment.
Using a mandolin, thinly slice the daikon radish.
Place the sliced daikon radish on a plate and dress with a squeeze of lemon, salt, pepper, and a drizzle of olive oil and set aside.
Fold the daikon radish in half to resemble tortellini; place it in a shallow salad bowl, and create a circle with space in the center.
Add the desired amount of tuna to the middle of the daikon radish base circle.
Add your basil garnish to the top, and sliced avocado on the side.