Anti Inflammatory Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a genuinely beautiful weeknight dinner that looks like it took far more effort than it did. Seared ahi tuna sits over warm farro tossed with turmeric and a bright lemon-cumin dressing, then gets piled with cool cucumber, jewel-like pomegranate arils, torn fresh mint, and crunchy raw pumpkin seeds. Every single ingredient in this bowl pulls its weight from a nutritional standpoint — omega-rich tuna, whole-grain farro, extra virgin olive oil, turmeric, and pomegranate are all well-regarded staples of an inflammation-conscious kitchen. The lemon-honey dressing ties everything together with a sweet-tart brightness that makes the whole bowl feel light and vibrant rather than heavy. Cooking the tuna to 145°F keeps things straightforward and safe, while the two-minute rest before slicing ensures every strip stays juicy. It serves four, so it's equally at home as a meal-prep hero or a dinner party centerpiece that quietly happens to be good for everyone at the table.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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