Canned Tuna & Japanese Mayonnaise Salad can be made with a various vegetables, but this is my favourite. Shungiku (Edible Chrysanthemum) has such a strong unique flavour and fragrance. It is so good with Tuna & Mayonnaise.


4 Servings


100g Shungiku (Edible Chrysanthemum) Leaves
1/4 Red Onion *finely sliced
1 Canned Tuna in Brine *185g
1/4 cup Japanese Mayonnaise
1 teaspoon Soy Sauce
Freshly Ground Black Pepper

  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.