Am I supposed to use the white or green part of the scallion?  

Tuna Steaks with Grilled Scallions and Tomatoesenlarge
Photo: Maura McEvoy

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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Both the green and white parts of the scallion are edible: the green has a milder flavor and makes an attractive garnish. Generally, the white part of the scallion is sharper tasting, or more onion-y, and is used when it will be cooked.

Recipe: Tuna Steaks with Grilled Scallions and Tomatoes

Marge Perry
Oct, 2010
  1. Enter at least one ingredient