Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, shungiku (edible chrysanthemum) & tuna mayo salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Leaves used in salads and stir-fry. Flowers are also tasty and make a nice herbal infusion. Said to be good for your eyes. (Do your own research)..as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many Along with the various lettuce varieties, this edible Chrysanthemum is considered a bitter herb.
Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Shungiku (Edible Chrysanthemum) & Tuna Mayo Salad is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Take 100 g Shungiku (Edible Chrysanthemum) Leaves
- Get 1/4 Red Onion *finely sliced
- Get 1 Canned Tuna in Brine *185g
- Get 1/4 cup Japanese Mayonnaise
- Prepare 1 teaspoon Soy Sauce
- Take 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.
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.
Young leaves are used in Sukiyaki in Japan. Adds a meaty taste to stir fry. Use flowers and young leaves in salad or as. Brand New - Liliana's Garden - Guaranteed Germination Rates and USA Origin Shungiku Variety: Shungiku "Edible Chrysanthemum" - Glebionis coronaria Color: Green Easy to Grow? 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.
So that’s going to wrap this up for this exceptional food shungiku (edible chrysanthemum) & tuna mayo salad recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be 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!
