(makes two or three sandwiches)
1 7 oz. can tuna, drained
1 rib celery, diced
1.5 scallions, green and light-green parts, sliced thin
1 dill pickle spear, seeded and diced
1-2 forkfuls mayonnaise, to taste
1/2 TSP minced garlic
1/2 TSP ginger paste
1/3 TSP Old Bay seasoning
2 TSP soy sauce
1 TSP lime juice
Serve on toast, add a slice of tomato or cheese at your discretion.
Feel free to double the tuna (and other ingredients) because the flavors come together even more nicely in the leftovers after a few hours in the refrigerator. After three decades I had mostly trained myself to go easy on the mayonnaise and make this with just one heaping forkful, but my social distance apparently demands a little more comfort fat right now.