I seem to be unable to leave well enough alone. Actually, I just have a chicken skin fetish and am always looking for means to integrate it into our cooking. Today we were able to adhere chicken skin to an ahi tuna loin. The cooked tuna presents three textures: crispy, meaty and silky. The skin provides the crunch and richness to the tuna. Below the skin is the meaty texture of cooked tuna which then gives way to the silken raw tuna beneath. We paired our chicken of the sea with a charred eggplant-jalapeno puree, olive brined pineapple and maple vinegar tapioca.