Nutmeg Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a vibrant, satisfying meal that layers chewy farro, seared ahi tuna, and a burst of sweet pomegranate arils with cool cucumber and fresh mint — every bite hits a different note. The lemon-cumin dressing ties everything together with bright acidity and just a whisper of warmth, while a drizzle of honey keeps it balanced without tipping into sweetness. Ground turmeric stirred into the warm farro gives the whole base a gorgeous golden hue and a subtle earthiness that makes the dish look as good as it tastes. For anyone navigating spice sensitivities, this recipe is naturally free of nutmeg — every seasoning choice is intentional and clearly listed, so there's no guesswork about what's in the bowl. The tuna is seared simply with salt, pepper, and olive oil, then sliced against the grain so each strip stays tender and juicy on top of the grain base. Crunchy pumpkin seeds scattered over the top add a toasty finish that rounds out the textures beautifully. It's the kind of wholesome, flavor-packed bowl that feels restaurant-worthy but comes together in your own kitchen with total confidence.
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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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