Chestnut Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a feast for the eyes before it even hits the table — jewel-bright pomegranate arils, cool cucumber half-moons, and golden turmeric-tinted farro all piled under slices of seared ahi tuna. The combination of textures is genuinely addictive: chewy whole-grain farro, crisp cucumber, juicy pomegranate, and tender seared fish, all tied together with a bright lemon-cumin dressing. Fresh torn mint lifts every bite, and the raw pumpkin seeds add just enough crunch to keep things interesting from start to finish. For anyone navigating tree nut restrictions, this recipe is naturally in the clear — every ingredient, from the farro base to the pepitas, is straightforwardly nut-free without any substitutions or workarounds needed. The honey-lemon dressing comes together in minutes while the farro simmers, so the whole assembly moves quickly once you're ready to sear the tuna. Cooking the tuna steaks undisturbed in a hot skillet gives you a beautifully opaque, evenly cooked result — no guesswork, just a clean sear and a two-minute rest before slicing. It's the kind of wholesome, vibrant bowl that feels restaurant-worthy but comes together entirely in your own 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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