Cinnamon Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a vibrant, satisfying meal that layers chewy farro, seared ahi tuna, and jewel-bright pomegranate arils into something that feels genuinely special on a weeknight. The lemon-cumin dressing ties everything together with a bright, savory tang, while fresh mint and crisp cucumber keep each bite feeling light and refreshing. Turmeric-tossed farro adds a gorgeous golden hue and an earthy depth that makes the whole bowl look as good as it tastes. For anyone navigating a spice sensitivity, this recipe is a reassuring find — the warm, aromatic notes here come entirely from cumin and turmeric, with no cinnamon anywhere in the ingredient list. Canned or jarred spice blends are often where hidden cinnamon sneaks in, so building the dressing from scratch with individual spices keeps everything clean and controlled. The tuna is seared simply with salt, pepper, and olive oil, then sliced and layered over the bowl so every component stays distinct and flavorful. Crunchy pumpkin seeds finish it off with a little nuttiness that makes this feel like a restaurant-quality dish you made entirely at home.
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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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