By Marge Perry
October 13, 2010
Photo: Maura McEvoy

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

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