Celery Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a feast for the eyes and the palate — jewel-bright pomegranate arils, cool cucumber half-moons, seared ahi tuna, and golden turmeric farro all come together in one stunning, satisfying meal. The lemon-cumin dressing ties every element together with a bright, slightly earthy tang that keeps each bite interesting from start to finish. Farro brings a hearty, nutty chew that holds up beautifully under the toppings, making this feel genuinely filling rather than just pretty. Searing the tuna to a perfect 145°F gives you tender, flaky strips that soak up the dressing without falling apart, and the torn fresh mint and crunchy pepitas add layers of freshness and texture you didn't know you needed. Every single ingredient in this recipe is naturally free of celery and celery derivatives — no hidden stalks lurking in a store-bought sauce or seasoning blend, because the dressing is made entirely from scratch with olive oil, lemon juice, honey, and spices. It's the kind of recipe that looks like it came from a restaurant but comes together in your own kitchen with straightforward steps and easy-to-find ingredients. Whether you're cooking for a weeknight dinner or want something impressive enough for guests, this bowl delivers on every front.
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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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