Beef Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a feast for the eyes before you even take a bite — jewel-bright pomegranate arils, cool cucumber half-moons, and seared tuna fanned out over golden turmeric farro. The combination of textures alone is worth making it: chewy whole-grain farro, tender seared fish, juicy bursts of pomegranate, and a satisfying crunch from raw pumpkin seeds. A bright lemon-cumin dressing ties everything together with just enough acidity to make each ingredient pop. Searing ahi tuna steaks to a perfect 145°F is easier than it sounds — a hot skillet, a couple of minutes per side, and you're done. The turmeric-tossed farro adds a subtle earthiness and a gorgeous pale-gold color that makes the whole bowl look like it came out of a restaurant kitchen. Fresh torn mint scattered over the top lifts the whole dish with an herby, cooling note that balances the warm spices beautifully. It's the kind of recipe that feels impressive but comes together with straightforward pantry staples and one good skillet.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!