Lactose Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a feast for the eyes and the palate — jewel-bright pomegranate arils, crisp cucumber, seared ahi tuna, and golden turmeric farro all come together in one seriously satisfying meal. The lemon-cumin dressing ties everything together with a bright, tangy punch, and the torn fresh mint and crunchy pepitas add layers of texture that keep every bite interesting. Everything here is naturally free of dairy in any form, so there's no need to swap ingredients or second-guess labels — the recipe just works as written. Farro is the hearty, nutty backbone of the bowl, absorbing that golden turmeric and dressing beautifully while still holding its chewy bite. The tuna steaks are seared hot and fast, then sliced against the grain so each strip is tender and silky rather than tough. It's the kind of bowl that looks like it came from a trendy grain-bowl restaurant but comes together in your own kitchen with straightforward technique and honest ingredients. Meal-prep friendly and impressive enough for guests, this one earns a permanent spot in the weeknight 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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