I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds.
—Kristy B., Kelowna, British Columbia
Quick, easy and fresh with big, bold and bright flavors, this healthy dish is a snap to make and beautiful to serve. It can be made up to 8 hours ahead, and the tuna can be grilled instead of cooked in the pan. —Jamie Brown-Miller, Napa, California