Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, shungiku (edible chrysanthemum) & tuna mayo salad. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
A couple of years ago I discovered a versatile green known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many others. This is a salad green that can grow in the cool of our winters as well as into the warmth of Spring. The bright yellow flowers add a splash of color to the mix. A low crawling plant that can be eaten as a snack!
Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have shungiku (edible chrysanthemum) & tuna mayo salad using 6 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad:
- Make ready 100 g Shungiku (Edible Chrysanthemum) Leaves
- Take 1/4 Red Onion *finely sliced
- Prepare 1 Canned Tuna in Brine *185g
- Take 1/4 cup Japanese Mayonnaise
- Prepare 1 teaspoon Soy Sauce
- Prepare Freshly Ground Black Pepper
Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. This is a salad green that can be grown in winter and again in spring. The flowers of Shungiku can be dried and stored to be used for tea.
Steps to make Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad:
- 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.
- 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 is a salad green that can be grown in winter and again in spring. The flowers of Shungiku can be dried and stored to be used for tea. Edible, small, orange and yellow chrysanthemum flowers appear later on unharvested plants. This is the preferred "fine" or "small" leaf strain. If left to flower the plant gro Edible Chrysanthemum, 'Shungiku' in Japanese, is totally different from 'Chrysanthemum', and it is a vegetable in the daisy family.
So that’s going to wrap this up with this special food shungiku (edible chrysanthemum) & tuna mayo salad recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
