Carrageenan 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 — it's the kind of dish that looks like it took serious effort but comes together with straightforward pantry staples. The lemon-cumin dressing ties everything together with a bright, slightly earthy tang, while toasted pumpkin seeds add a welcome crunch to every bite. For anyone navigating ingredient labels carefully, this recipe is built entirely from whole, recognizable foods — fresh produce, whole grains, olive oil, and fish — with no processed dairy, gels, or thickeners anywhere in sight. That means no hunting through ingredient lists for hidden additives that commonly sneak into bottled dressings or pre-marinated proteins, because everything here is made from scratch. The turmeric-tossed farro gives the base a gorgeous golden hue and a subtle warmth that plays beautifully against the jewel-bright pomegranate. Searing the tuna to a full 145°F keeps things simple and safe without sacrificing the clean, meaty flavor of good ahi. Whether you're meal-prepping or plating for a weeknight dinner, this bowl delivers serious color, texture, and flavor with total confidence in every ingredient on the list.
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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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