BHA & BHT Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a vibrant, satisfying meal that layers chewy farro, seared ahi tuna, and a burst of sweet pomegranate arils with cool cucumber and fresh mint — every bite hits a different note. The lemon-cumin dressing ties it all together with brightness and warmth, while raw pumpkin seeds add a satisfying crunch that makes the whole thing feel complete. For anyone navigating preservative sensitivities, packaged and processed foods can be a minefield, since BHA and BHT show up in everything from cooking oils to canned fish without much fanfare. This recipe sidesteps all of that by leaning on whole, unprocessed ingredients — extra virgin olive oil, fresh lemon juice, honey, and real tuna steaks — so you know exactly what's going into your bowl. Turmeric stirred into the warm farro gives it a gorgeous golden hue and a subtle earthiness that makes the dish look as good as it tastes. It's the kind of recipe that feels like a restaurant-quality meal but comes together in your own kitchen with total ingredient transparency.
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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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