Macadamia 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-tinted farro. The combination of textures is genuinely exciting: chewy whole-grain farro, tender sliced tuna, juicy pomegranate bursts, and a satisfying crunch from raw pumpkin seeds. A bright lemon-cumin dressing ties everything together with just a touch of honey to balance the acidity. One thing that makes this bowl so easy to trust is that every ingredient is straightforward and whole — no specialty products, no mystery blends, no nut-heavy toppings that can sneak into grain bowls and cause concern. Pumpkin seeds step in as the crunchy, protein-rich finishing touch, doing all the work you'd want without any of the worry. Fresh torn mint lifts the whole dish and keeps it feeling light even though it's genuinely filling. It's the kind of recipe that looks like it came from a restaurant but comes together in your own kitchen with simple, clean ingredients.
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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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