Mustard Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a genuinely exciting weeknight dinner — chewy, nutty farro topped with seared ahi tuna, jewel-bright pomegranate arils, cool cucumber, and a shower of fresh mint that makes every bite feel alive. The lemon-cumin dressing ties it all together with a citrusy brightness that's bold without relying on any condiments that could sneak in hidden mustard or mustard-derived ingredients. That's actually one of the trickier parts of building a flavorful grain bowl — so many store-bought dressings and spice blends use mustard as an emulsifier or flavor booster, but here the olive oil, lemon juice, honey, and cumin do all that work beautifully on their own. Tossing the warm farro with ground turmeric before assembling gives it a gorgeous golden hue and an earthy depth that makes the whole bowl look as good as it tastes. The tuna is seared simply with salt, pepper, and olive oil, then sliced against the grain so each strip stays tender and silky. Pumpkin seeds add a satisfying crunch that rounds out the textures without any complicated prep. It's the kind of recipe that feels restaurant-worthy but comes together with straightforward ingredients you can trust from start to finish.
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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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