Cashew Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
Bright, jewel-toned, and packed with contrasting textures, this grain bowl is the kind of meal that looks like it took serious effort but comes together with straightforward, wholesome ingredients. Chewy farro forms the base, tinted golden with turmeric and tossed in a cumin-lemon dressing that ties every component together. Seared ahi tuna steaks bring a satisfying, protein-rich centerpiece — cooked through to a safe 145°F and sliced into clean strips that fan beautifully over the bowl. Cool cucumber half-moons, juicy pomegranate arils, and torn fresh mint add pops of freshness and color that make every bite feel lively. Pumpkin seeds deliver the crunch you'd normally reach for nuts to provide, making this a genuinely satisfying bowl without any tree nut concerns to navigate. The lemon-honey dressing does double duty — half goes into the farro, half gets drizzled on top — so nothing feels dry or underdressed. It's the kind of weeknight dinner that earns compliments at the table and zero stress in the kitchen.
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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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