Brazil Nut 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 golden turmeric-tinted farro all piled high with seared ahi tuna and a shower of fresh mint. The lemon-cumin dressing ties everything together with a bright, slightly smoky tang that makes every forkful feel intentional. Farro brings a satisfying chewiness that holds up beautifully under the toppings, and the pumpkin seeds add just enough crunch to keep things interesting. Searing the tuna to a full 145°F means you get a clean, flaky result without any guesswork, and slicing it against the grain keeps every strip tender. The whole ingredient list is naturally free from tree nuts, so there's no need to audit labels or swap anything out — just cook and assemble. It's the kind of bowl that looks like it came from a trendy grain-bowl spot but comes together in your own kitchen with straightforward pantry staples and fresh produce.
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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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