Chicken Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a genuine showstopper — hearty farro tinted golden with turmeric, seared ahi tuna sliced into tender strips, and a cascade of jewel-bright pomegranate arils, cool cucumber, and torn fresh mint. The lemon-cumin dressing ties everything together with a bright, slightly sweet tang that makes every forkful feel intentional and alive. Searing the tuna in a hot skillet for just a few minutes per side keeps it juicy and flavorful without any fuss, and resting it before slicing means you get clean, beautiful pieces every time. Pumpkin seeds add a satisfying crunch that rounds out the textures in a way that feels almost restaurant-worthy. This is the kind of meal that looks like you spent hours on it but comes together with straightforward pantry staples and fresh produce. It's naturally built around seafood and grains, so there's no need to swap or substitute anything — just follow the steps and dinner is handled.
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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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