My take on poke bowls with Mayak Avocado (Korean marinade implying these are addictive-ly good!) and super fresh yellowfin tuna.
One important thing to note when working with sushi-grade tuna is to look out for silver skin, or the light white / silver that's the connective skin in the fish, and makes for a very chewy and unpleasant texture. You can try and ask your fish monger to find you a piece without this, but it's likely there will be some silver skin in the fillet you receive.
When you're cubing the fish, you should be able to slide your knife along the silver skin to remove it from the flesh. Be gentle with the fish, take your time, and have fun with the process - the reward is delicious! :)