I've recommended this recipe here several times before. Usually I warn that the sauce can overpower the tuna, but in your case that might be all the more reason to try it. It's a wonderful but heavy dish.

Here is a link that might be useful: Pan-Seared Tuna with Ginger-Shiitake Cream Sauce

I got a lot of good tuna recipes in the thread linked below, and ultimately did a dinner with multiple different tuna dishes.

My dinner featured an albacore tuna. I don't know much about skipjack, but I think those recipes would work for that fish too.

Here are brief recipes for the two dishes that were most popular with guests at my dinner. Well, the sashimi was popular too but I'm guessing not with you :-) Seriously, these dishes are for people who like tuna, so you might not like them, but if you're willing to try . . .

Seared Tuna with Honey/Wasabi
- Mix honey, soy sauce, and wasabi powder (usually find wasabi powder in the Asian food section) to taste, into a tangy sauce. Reserve half of it, coat and marinate the tuna in the rest for a couple hours.
- Roll the marinated tuna in sesame seeds to coat, heat up an oiled skillet or a BBQ grill to as hot as you can possibly get it, and sear the tuna for 1 to 2 minutes per side (1 min if you like raw tuna, 2 if you don't). If you don't have sesame seeds on hand, you could use roughly cracked peppercorns.
- Slice the seared tuna, serve with the reserved sauce.

Simmered Tuna In Miso
- This is a quasi-Japanese approach, you'll have to find some Asian ingredients.
- Make miso soup (easiest to go to an Asian market, or the Asian section of a supermarket, and get miso soup mix). Cool the miso soup, marinate the tuna in the soup for at least a few hours.
- Remove the tuna, bring the miso to a simmer (meaning, 180-190F or so), and simmer (not boil) the tuna for a very short time. Only 2 to 4 minutes (2 min if you like raw tuna, 4 min if you don't, but never longer unless you like cat food).
- For the sauce, make some dashi (easiest way is to buy some instant dashi powder from an Asian store). Add some mirin (sweet Japanese cooking wine, you could use another sweet wine too). About 2 parts dashi to 1 part mirin. Reduce the dashi-mirin mix by 1/2. Thicken with a little cornstarch. Then add sugar and a little soy sauce to taste (do not add these before reducing, they will get too concentrated during the reducing). You want to end up with a fair amount of sauce.
- Serve each small piece of tuna in a bowl sitting in a bit of the miso with plenty of sauce on top, or on a plate with the sauce.

The least ''tuna-y'' taste we tried was the tuna-clams-mussels-pasta dish.

Here is a link that might be useful: Seeking Ideas For, And To Go With, A Tuna

Msmarion,
If you're not a huge fan of fresh tuna, this might not be the fish for you. I consider skipjack a very "gamey" tuna. I too get it free from a friend.

On a recent trip to Italy, I had spaghetti with a tomato-based tuna sauce. That's what I plan on doing with it next time I get skipjack.

Tuna Sauce with Tomatoes and Garlic (adapted from Marcella Hazan's Essentials of Classic Italian Cooking)

4 Tbsp. EVOO
1/2 tsp. garlic, chopped fine
1-1/2 cups canned imprted Italian plum tomatoes with juice
12 oz imported Italian tuna packed in olive oil
(to create your own, boil skipjack (skin, bones removed) in water, vinegar and bay leaves, drain it and submerge in olive oil - can be prepared ahead)
Salt
Fresh ground pepper
1 Tbsp. butter
1 to 1-1/2 pounds spaghetti
3 Tbsp. parsley, chopped

Saute garlic in EVOO. Add tomatoes and cook gently for about 25 minutes. Drain tuna from oil amd crumble it with a fork. Turn off the heat, add tuna, mix thoroughly. Add salt, pepper to taste. Stir in butter. Toss with cooked, drained pasta. Add parsley. Toss and serve.

Which reminds me, one of the most unusual dishes I had in Italy was mock tuna. A pork tenderloin was boiled in white wine and bay leaves, that's it. It was sliced cold and tasted exactly like a high quality fresh cooked tuna. It was served to us in a restaurant in a small town a couple of hours north of Rome in an area pretty remote from anywhere to get real tuna. It was oddly wonderful!