High Fructose Corn Syrup Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a feast for the eyes and the palate — jewel-bright pomegranate arils, cool cucumber half-moons, and seared ahi tuna all piled over golden turmeric farro. The dressing is a simple shake-together blend of fresh lemon juice, olive oil, honey, and cumin, meaning every single ingredient is exactly what it says it is — no mystery syrups or processed sweeteners hiding anywhere. That matters more than people realize, because bottled dressings and pre-seasoned proteins are two of the sneakiest places for unwanted additives to creep into an otherwise clean meal. Here, you control everything from the farro pot to the finishing drizzle. The tuna gets a quick sear in a hot skillet until just cooked through, then sliced against the grain so each strip stays tender and juicy. Torn fresh mint and crunchy raw pumpkin seeds bring a brightness and texture contrast that makes the whole bowl feel restaurant-worthy without any complicated technique. It's the kind of recipe that proves eating with real, whole ingredients doesn't require sacrifice — just a good skillet and a sharp lemon.
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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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