Capsaicin Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a genuinely beautiful thing to put together — jewel-bright pomegranate arils, cool cucumber half-moons, seared ahi tuna, and chewy farro all coming together in one satisfying meal. The lemon-cumin dressing ties everything together with brightness and a gentle warmth that never tips into heat, making it a smart choice for anyone who needs to avoid capsaicin entirely. There's no chili, no paprika, no cayenne hiding anywhere in this recipe — just clean, bold flavors built from citrus, honey, fresh mint, and a touch of turmeric stirred into the farro for that gorgeous golden color. Searing the tuna steaks until fully opaque gives you a tender, flaky result that feels restaurant-worthy without requiring any special technique beyond a hot skillet and a thermometer. The pumpkin seeds add a satisfying crunch that rounds out every bite, and the torn mint keeps the whole bowl feeling fresh and lively. It comes together in roughly the time it takes the farro to cook, so the effort is minimal for something that looks this impressive on the table.
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!