MSG Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a genuinely exciting weeknight dinner — chewy farro, seared ahi tuna, and a burst of sweet pomegranate arils all tied together with a bright lemon-cumin dressing that you whisk up from scratch. Every single ingredient here is whole and recognizable, which means you're completely in control of what goes into the dish — no seasoning packets, no canned sauces, no store-bought shortcuts hiding unwanted additives. The dressing is just olive oil, fresh lemon juice, honey, cumin, salt, and pepper, so the bold flavor comes entirely from real food. Turmeric stirred into the warm farro gives it a gorgeous golden hue and a subtle earthiness that plays beautifully against the cool cucumber and torn fresh mint. Pumpkin seeds scattered on top add a satisfying crunch without reaching for anything processed. Searing the tuna in a hot skillet for just a few minutes per side keeps it tender and flavorful — no marinades or flavor enhancers needed. It's the kind of bowl that looks impressive enough for guests but comes together with nothing more than honest, 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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