Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, shungiku (edible chrysanthemum) & tuna mayo salad. It is one of my favorites. 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 well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is something which I’ve loved my whole life.

Edible chrysanthemum, or shungiku The Japanese call it shungiku, and some call it chop suey herb. Even though 'edible chrysanthemum' is a good general description, it's actually been moved out of the genus Chrysanthemum and is now officially Glebionis coronaria. One with a really interesting flavour is shungiku. This plant is also known as garland chrysanthemum, edible chrysanthemum, vegetable chrysanthemum, chop suey greens and Japanese greens.

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

The ingredients needed to make Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad:

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

It likes good drainage and dislikes wet feet. Very easy to grow, this member of the Chrysanthemum family is highly valued for the pleasant, aromatic flavour of its deeply cut, bright green foliage. Eaten as a leaf vegetable in Asian cuisines or in hot pots such as sukiyaki. Harvested small they are a great addition to salads or vegetable dishes.

Instructions 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.

Eaten as a leaf vegetable in Asian cuisines or in hot pots such as sukiyaki. Harvested small they are a great addition to salads or vegetable dishes. Shungiku Also known as Chop Suey Greens, Crown Daisy, and Japanese Greens, Shungiku is annual plant actually belongs to the Daisy family. Many use it for ornamental and c There are two types of edible chrysanthemums. Firstly the most flavoursome is the Garland Chrysanthemum or Shungiku (Chrysanthemum Coronarium).

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