Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad
Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, shungiku (edible chrysanthemum) & tuna mayo salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is something which I’ve loved my whole life.

Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. The flavour of shungiku (Chrysanthemum coronarium) is predictably 'chrysanthemumy'.

To begin with this recipe, we have to first prepare a few components. You can have shungiku (edible chrysanthemum) & tuna mayo salad using 6 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad:
  1. Get 100 g Shungiku (Edible Chrysanthemum) Leaves
  2. Prepare 1/4 Red Onion *finely sliced
  3. Get 1 Canned Tuna in Brine *185g
  4. Take 1/4 cup Japanese Mayonnaise
  5. Make ready 1 teaspoon Soy Sauce
  6. Get Freshly Ground Black Pepper

Shungiku is an edible chrysanthemum also known as chop suey greens. The greens have been used for centuries in salads or in stir-fry. Seeds gathered from organically grown plants. Grow Frilly Edible Chrysanthemum Shungiku seeds as you would an ornamental flower, in rich, well-drained soil, and the sometimes bicoloured flowers will bloom from spring to fall.

Steps to make Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad:
  1. Pick all leaves, wash carefully and drain well. A salad spinner is handy to dry the leaves. Tear large leaves in half. *Note: Use thick stems for something else.
  2. In a large bowl, combine drained Tuna, Mayonnaise, Soy Sauce and Black Pepper. Add the Shungiku (Edible Chrysanthemum) and finely sliced Red Onion, and combine well. Serve immediately.

This edible Chrysanthemum is used in many Asian cuisines; they appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles, and hotpots. The leaves are also an important ingredient in. Edible chrysanthemum (Chrysanthemum coronarium) is an herbaceous annual from the Asteraceae family. Other names include chrysanthemum greens, garland chrysanthemum, chop suey greens. Chrysanthemum greens (called shungiku in Japanese) are not very well known in North America, but they're Shungiku is quite easy to grow.

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