Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, shungiku (edible chrysanthemum) & tuna mayo salad. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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.
Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular 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 can achieve that.
The ingredients needed to make Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad:
- Prepare 100 g Shungiku (Edible Chrysanthemum) Leaves
- Make ready 1/4 Red Onion *finely sliced
- Take 1 Canned Tuna in Brine *185g
- Make ready 1/4 cup Japanese Mayonnaise
- Take 1 teaspoon Soy Sauce
- Get 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:
- 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.
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.
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