Cook bass meat either by baking or poaching until white all the way through and flaky. Light salt and pepper is fine, or very light seasoning of your choice. Allow bass to cool, to room temperature or in fridge.
When ready, make bass salad with whichever recipe your family usually makes tuna salad. My family traditionally uses mayonnaise, celery, sweet onion and dill relish. Store your bass salad in a Tupperware container for up to two weeks. After you’ve tried this recipe, you will never eat canned tuna again.