Eggless Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a full-on flavor experience — chewy farro tossed with turmeric and bright lemon dressing, topped with seared ahi tuna, juicy pomegranate arils, cool cucumber, and a handful of fresh mint. Every component brings something to the table, and together they hit that rare sweet spot of feeling both light and genuinely satisfying. The lemon-cumin dressing ties everything together with a citrusy, earthy punch that makes each bite more interesting than the last. Since the whole dish is built around whole grains, fresh produce, fish, and olive oil, there's nothing here that relies on eggs as a binder, coating, or hidden ingredient — it's naturally free of them without any awkward substitutions. Searing the tuna to 145°F keeps things simple and safe, and slicing it against the grain gives you those clean, restaurant-style strips that look as good as they taste. The pomegranate seeds add little bursts of sweetness that play beautifully against the savory farro and the crunch of pumpkin seeds. It's the kind of bowl that looks impressive enough for guests but comes together on a weeknight without any drama.
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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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