Nitrate & Nitrite 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'll want to put on everything. Every single ingredient here is naturally free of added preservatives, which means you can skip the label-scanning anxiety that comes with processed proteins and packaged grains. Fresh tuna steaks seared in olive oil are the star, delivering bold flavor without any of the curing agents or additives often found in deli-style fish products. The turmeric-tossed farro turns a gorgeous golden color and adds a nutty, satisfying base that holds up beautifully under all the toppings. Cool cucumber half-moons, torn fresh mint, and crunchy raw pumpkin seeds layer in texture and freshness at every bite. The honey-lemon dressing pulls it all together with nothing artificial in sight — just pantry staples and real food. It's the kind of bowl that looks impressive enough for guests but comes together with straightforward technique and clean, whole 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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