Almond Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a feast for the eyes before it even hits the table — jewel-bright pomegranate arils, cool cucumber half-moons, and golden turmeric-tinted farro all piled high with seared ahi tuna. The combination of textures is genuinely addictive: chewy, nutty farro underneath tender slices of fish, with juicy bursts of pomegranate and the crunch of pumpkin seeds in every bite. A bright lemon-cumin dressing ties everything together without overwhelming the fresh mint leaves scattered on top. For anyone navigating tree nut allergies, bowls like this can be a minefield at restaurants where almond slivers or almond-based dressings sneak in uninvited — here, every ingredient is straightforward and easy to verify. The pepitas deliver that satisfying crunch and a boost of richness without any nut cross-contact concerns. Searing the tuna to a safe internal temperature of 145°F keeps things both delicious and responsible, and the whole assembly comes together in the time it takes the farro to cook. It's the kind of meal that looks like you spent hours on it but is genuinely weeknight-friendly.
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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 dressing
- 3 tbsp extra virgin olive oil, divided
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp honey
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the tuna
- 4 ahi tuna steaks (about 5 oz each, 1-inch thick)
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the bowls
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 cup pomegranate arils (from 1 medium pomegranate or store-bought)
- ½ cup fresh mint leaves, roughly torn
- ¼ cup raw pumpkin seeds (pepitas)
- ¼ tsp ground turmeric
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 low, cover, and cook until the farro is tender and has absorbed most of the liquid, about 25–30 minutes. Drain any excess water, fluff with a fork, and set aside.
- 2
While the farro cooks, whisk together 3 tbsp olive oil, lemon juice, honey, cumin, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until the dressing is smooth and emulsified. Set aside.
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