Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, shungiku (edible chrysanthemum) & tuna mayo salad. It is one of my favorites food recipes. This time, 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 popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is something that 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 particular recipe, we must first prepare a few ingredients. You can cook 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:
- Make ready 100 g Shungiku (Edible Chrysanthemum) Leaves
- Prepare 1/4 Red Onion *finely sliced
- Make ready 1 Canned Tuna in Brine *185g
- Prepare 1/4 cup Japanese Mayonnaise
- Prepare 1 teaspoon Soy Sauce
- Take 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.
Instructions 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 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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