Artificial Food Coloring Free Pomegranate-Mint Tuna Farro Bowl with Cucumber

Total time50 min

Prep time20 min

Cook time30 min

4.9

(27)

Artificial Food Coloring Free Pomegranate-Mint Tuna Farro Bowl with Cucumber

This bowl is a feast for the eyes and the palate — jewel-bright pomegranate arils, cool cucumber, and seared ahi tuna arranged over golden, turmeric-kissed farro that smells incredible straight from the pan. Every single ingredient here is exactly what it says it is: whole grains, fresh fruit, real lemon juice, and a handful of herbs and spices you can trust at a glance. That matters more than it sounds, because packaged sauces, flavored grains, and even some store-bought dressings are surprisingly common sources of synthetic dyes hiding in plain sight. Here, the vivid color comes entirely from pomegranate, turmeric, and fresh mint — no shortcuts, no mystery additives. The lemon-cumin dressing comes together with a quick whisk and coats the farro in a bright, savory layer that ties every component of the bowl together. Pumpkin seeds add a satisfying crunch, and the seared tuna — rested and sliced against the grain — brings a clean, meaty richness that makes this feel like a proper restaurant-quality meal. It's the kind of recipe that proves eating with intention doesn't have to mean eating something boring.

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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
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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