Artificial Flavors Free Pomegranate-Mint Tuna Farro Bowl with Cucumber

Total time50 min

Prep time20 min

Cook time30 min

Artificial Flavors 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 layered together in a way that feels genuinely restaurant-worthy. Every single ingredient here is exactly what it says it is: whole grains, fresh citrus, real honey, and seared ahi tuna seasoned with nothing but salt, pepper, and good olive oil. For anyone navigating labels and ingredient lists to avoid synthetic flavor additives, this recipe is a breath of fresh air — there's simply no place for anything artificial to hide. The dressing comes together with lemon juice, cumin, and a touch of honey, delivering bright, complex flavor the honest way. Torn fresh mint and crunchy raw pumpkin seeds finish each bowl with layers of texture that keep every bite interesting. Cooking the tuna to 145°F ensures it's perfectly done, and slicing it against the grain gives you tender, clean strips that sit beautifully over the farro. It's the kind of wholesome, vibrant meal you'll want to make on repeat.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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