High Fructose Corn Syrup Free Garlic-Dill Yogurt Tuna Farro Bowl with Cucumber
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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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