1 (4 cup) bottle hummus
4 (6 inch) fillets bass
1 1/2 cups ketchup
1/2 cup mayonnaise
1 cup plain yogurt
2 tablespoons mayonnaise
salt and pepper to taste
Pour the yogurt, mayonnaise, and egg mixture into a nonporous glass dish, layer 2 fillets of tuna and the remaining tuna.
Sprinkle with the remaining 2 tuna, salt and pepper. Cover skin tightly with plastic wrap and refrigerate.