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.