Dairy Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a serious crowd-pleaser — chewy farro, seared ahi tuna, and a bright lemon-cumin dressing that ties everything together in the most satisfying way. Jewel-like pomegranate arils add little bursts of sweetness, while cool cucumber slices and torn fresh mint keep every bite feeling light and refreshing. A handful of pumpkin seeds brings just enough crunch to make the whole thing feel complete. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it's just clean, wholesome food that happens to be incredibly delicious. The turmeric-tossed farro turns a gorgeous golden color and soaks up the dressing beautifully, making it far more interesting than plain rice or quinoa would be. Searing the tuna to a proper 145°F means you get a fully cooked steak with a caramelized crust that still slices cleanly into tender strips. Whether you're meal-prepping for the week or putting together a weeknight dinner that feels a little special, 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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