Anti Inflammatory Garlic-Dill Yogurt Tuna Farro Bowl with Cucumber
Hearty, fresh, and genuinely satisfying, this grain bowl brings together seared tuna, nutty farro, and crisp cucumber in a way that feels like a restaurant meal you somehow pulled off on a weeknight. The tuna steaks are rubbed with turmeric before hitting a hot skillet, and that single spice does a lot of heavy lifting — it's one of the most well-regarded ingredients in the anti-inflammatory world, and it gives the fish a gorgeous golden crust to boot. Extra-virgin olive oil shows up three times in this recipe, which is exactly the kind of cooking fat you want when you're eating with inflammation in mind. The garlic-dill yogurt sauce ties everything together with bright lemon, fresh dill, and whole-milk yogurt, adding creaminess without relying on anything processed or hard to track down. Farro brings a satisfying chew and keeps the bowl grounded, while the cucumber slices add a cool, hydrating contrast to the warm seared fish. Everything here is whole, recognizable, and built from scratch, so you know exactly what's going into each of the four servings. It's the kind of bowl you'll want on regular rotation — not because you have to eat this way, but because it genuinely tastes this good.
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Learn more →Ingredients
4 servings
For the farro
- 1 ½ cups farro, rinsed
- 3 cups water
- ½ tsp salt
For the garlic-dill yogurt sauce
- 1 cup plain whole-milk yogurt
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, finely minced
- 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the tuna
- 4 tuna steaks (about 5 oz each)
- 2 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp ground turmeric
For serving
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1–2 tbsp extra-virgin olive oil, for drizzling
- 1 tbsp fresh dill, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the farro, 3 cups water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the farro is tender and chewy with no hard center, about 25–30 minutes. Drain any excess water and set aside.
- 2
While the farro cooks, make the sauce: whisk together the yogurt, 2 tbsp olive oil, garlic, 3 tbsp dill, lemon juice, ¼ tsp salt, and ¼ tsp black pepper in a mixing bowl until smooth. Taste and adjust seasoning, then set aside.
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