Coconut Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a serious weeknight upgrade — chewy farro, seared ahi tuna, and a bright lemon-cumin dressing that ties everything together in the most satisfying way. The pomegranate arils add little bursts of sweetness, the cucumber keeps things cool and crisp, and the torn mint lifts the whole dish with a fresh, herby finish. Toasted pumpkin seeds bring just enough crunch to make every bite interesting. A pinch of turmeric stirred into the warm farro gives it a gorgeous golden hue and a subtle earthiness that works beautifully against the citrusy dressing. Every single ingredient here is naturally free from coconut in any form — no coconut aminos, no coconut oil, no hidden coconut milk — so you can build these bowls without second-guessing a label. The dressing comes together with pantry staples like olive oil, lemon juice, honey, and cumin, which means the flavors are clean and bold without any tropical detours. It's the kind of recipe that looks impressive enough for guests but is genuinely easy enough to pull off on a Tuesday.
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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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