Hazelnut Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a full sensory experience — jewel-bright pomegranate arils, cool cucumber, and seared ahi tuna all layered over golden turmeric-tinted farro that soaks up a bright lemon-cumin dressing. The combination of textures alone is worth making it: chewy whole-grain farro, tender sliced tuna, juicy pomegranate, and a satisfying crunch from raw pumpkin seeds. Fresh torn mint ties everything together with an herby lift that keeps each bite feeling clean and vibrant. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely satisfying find — every ingredient is straightforward, and there's no need to swap or second-guess anything on the list. The dressing comes together in minutes with pantry staples like olive oil, honey, and lemon juice, and the farro cooks low and slow while you prep everything else. Searing the tuna to a proper 145°F means it's fully cooked through, making it a crowd-pleasing option for the whole table. It's the kind of wholesome, restaurant-quality bowl you'll want to put on regular rotation.
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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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