Anti Inflammatory Pesto-Walnut Tuna Farro Bowl with Cucumber

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Pesto-Walnut Tuna Farro Bowl with Cucumber

This bowl is a masterclass in building a meal that's as nourishing as it is genuinely craveable — hearty farro, bright walnut-basil pesto, and flaky olive oil-packed tuna all working together in one satisfying dish. Every ingredient here earns its place from an anti-inflammatory standpoint: omega-3-rich tuna, raw walnuts loaded with healthy fats, extra virgin olive oil, fresh basil, and a pinch of turmeric stirred right into the farro. The homemade pesto is blended from scratch with real basil, lemon juice, garlic, and walnuts, so you're skipping the preservatives and seed oils that sneak into jarred versions. Cool cucumber half-moons and halved cherry tomatoes add freshness and color, keeping the whole bowl feeling light even though it serves four generously. Toasting the walnuts in a dry skillet for a few minutes before adding them as a topping is a small step that pays off big in flavor and crunch. This is the kind of weeknight dinner that looks impressive, comes together in about 30 minutes of mostly hands-off cooking, and leaves you feeling genuinely good after eating it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the farro

1 ½ cups farro, rinsed
Bobs Red Mill Grains Of Discovery Organic Farro - 24 Oz Kroger Low Fat Farro DeLallo Organic Farro Pearled - 17.6 Oz Wholesome Pantry Organic Pearled Farro, 12 oz Nature's Promise Organic Pearled Farro
See all
3 cups water
½ tsp salt

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup raw walnuts (for pesto)
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 garlic clove, peeled
¼ tsp salt

For the bowl

2 cans (5 oz each) tuna packed in olive oil, drained
½ cup raw walnuts (for topping)
1 english cucumber, halved lengthwise and sliced into half-moons
1 cup cherry tomatoes, halved
2 tbsp extra virgin olive oil
1 tbsp lemon juice
¼ tsp ground turmeric
salt and pepper, to taste

For serving

¼ cup fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Combine the farro, 3 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender and chewy with no hard center, about 25–30 minutes. Drain any excess water and spread the farro in a large mixing bowl to cool slightly.
2
While the farro cooks, toast the 1/2 cup raw walnuts for the topping in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can darken quickly. Transfer to a plate and let cool.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!