For the crostini with radishes and tuna, hard boil the eggs, rinse and peel. Fry the bread slices in a little olive oil until golden brown on both sides. Lift out, drain on a paper towel and keep warm. Cut the tuna into cubes and the radishes into thin slices.
Mix the soy sauce with honey and olive oil. Mix in the ginger and finely chopped mint and marinate the tuna with it. Peel the boiled eggs and grate directly onto the crostini (or slice and place on top). Place tuna and radishes on top and garnish with some chives.
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