In a medium-sized bowl, stir together all ingredients except the mayo.
Then stir in enough mayo so it comes together into a creamy consistency.
Taste and season with additional salt and pepper as desired.
Refrigerate until serving, then eat the salad any way youd eat tuna saladas a sandwich, as a melt with cheese, on top of salad greens, tossed with cooked pasta or as a spread for crackers.
*If you want to make this salad vegan, omit the Worcestershire sauce and use tamari sauce instead; reduce the amount of salt if desired.