Lupin Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a feast for the eyes before it even hits the table — jewel-bright pomegranate arils, cool cucumber half-moons, and golden turmeric-tinted farro all piled high with seared ahi tuna. The combination of textures is genuinely addictive: chewy, nutty farro against silky fish, crisp cucumber, and the satisfying crunch of raw pumpkin seeds. A honey-cumin-lemon dressing ties everything together with a brightness that makes the whole dish feel fresh and a little unexpected. For anyone navigating lupin-free eating, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify, with no flour blends, legume-based pasta, or processed coatings that might sneak lupin in through the back door. Searing the tuna steaks in a hot skillet keeps things simple and lets the quality of the fish speak for itself. The torn mint leaves scattered over the top are not just garnish — they add a cool, herby lift that pulls the whole bowl together. It's the kind of recipe that looks like it took serious effort but comes together in the time it takes to cook a pot of grains.
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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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