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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, shungiku (edible chrysanthemum) & tuna mayo salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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 fast, it tastes yummy. It is enjoyed by millions every day. Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is something that I have loved my whole life. They are fine and they look fantastic.

Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. Leaves used in salads and stir-fry.

To begin with this recipe, we have to first 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 that.

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

Vegetable seeds Shungiku, chrysanthemum,Tong Ho ,Cai Cuc. Edible chrysanthemum is a leaf vegetable in the genus Leucanthemum. It is referred to as Tong Ho in Chinese and shungiku (春è. Yellow-and-white daisy-like flower with multiple petals.

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.

Young leaves are used in Sukiyaki in Japan. Adds a meaty taste to stir fry. Use flowers and young leaves in salad or as. This edible Chrysanthemum is used in many Asian cuisines; they appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles, and hotpots. Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family.

So that’s going to wrap this up with this exceptional food shungiku (edible chrysanthemum) & tuna mayo salad recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!