Tunamayo shungiku (Chrysanthemums salad)

春菊のツナマヨ和え (shungiku no tunamayo ae)

What kind of dish is shungiku no tunamayo ae??

Shungiku = Garland chrysanthemum tunamayo = tuna flakes mixed mayonnaise

This dish is made by boiling garland chrysanthemums and dressing them with canned tuna and mayonnaise.

This salad requires few ingredients and is easy to make. Please try it when you think that there is not enough green on the dining table.

Tuna mayo is a mixture of tuna (maguro, or bonito flakes) and mayonnaise.

In Japan, tuna mayo is used as a topping on sandwiches, pasta, rice balls, sushi, salads, and more.

Tuna mayo is a flavor enjoyed by people of all ages, and is so popular that it consistently ranks number one in convenience store onigiri (rice ball) popularity rankings.

To reduce calories, I used half-calorie mayonnaise and boiled canned tuna in water (oil-free).
You can also use regular mayonnaise and canned tuna with oil.

The secret to making it delicious is to squeeze out all the water from the vegetables and canned tuna thoroughly. The best ratio of tuna to mayonnaise is 1:1 or 2:1. Adding a small amount of mensuyu, soy sauce, or ketchup to add saltiness and sugar for a touch of sweetness is the key to a delicious flavor.

By the way, tuna is sometimes called “sea chicken.” Sea chicken is the name of a canned tuna product manufactured and sold by Hagoromo Foods Co., Ltd.

What kind of food is Shungiku (Garland chrysanthemum) ?

Garland chrysanthemum is called “Shungiku” in Japanese.

A green leafy vegetable rich in carotene and calcium.

Garland chrysanthemum is in season from winter to spring.

It has a unique fragrance. Garland chrysanthemum is an indispensable ingredient for sukiyaki and yosenabe.

Soy sauce and ponzu sauce are often used for seasoning.

But many people feel the fragrance and bitterness of garland chrysanthemum if they are not accustomed to eating it.

Therefore, it will be easier to eat if you mix it with mayonnaise.

NUTRITION FACTS : Tunamayo shungiku (Chrysanthemums salad)

• 358 Calories Protein 26.2 g Total Fat 19.1 g Total carbohydrates 29.4 g Sodium 5.9 g

INGREDIENT : Tunamayo shungiku (Chrysanthemums salad) (6SERVINGS）

• Garland chrysanthemum 360g
• Carrot 80g
• Canned tuna in water (oil-free) 75g
• Half-calorie mayonnaise 70g
• Sugar 5g
• Soy sauce 10g

How to make Tunamayo shungiku (Chrysanthemums salad)

1. Wash the shungiku and cut off the root.
2. Wash and peel the carrots, then cut them into thin strips.
3. Put the carrots in boiling water and boil for about 3 minutes, then drain and let cool in a colander. As a general rule, it’s best to let vegetables cool after boiling rather than soaking them in water.
4. Boil the shungiku for 2 minutes. After boiling, place in cold water. Soaking green vegetables like spinach and shungiku in water to cool will prevent them from discoloring.
5. Remove the contents of the canned tuna. At this time, remove the oil and moisture from the tuna.
6. Squeeze out all the water from the shungiku and carrots, and mix with the canned tuna, mayonnaise, sugar, and soy sauce.

---