Oats Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a feast for the eyes before it even hits the table — jewel-bright pomegranate arils, cool cucumber half-moons, and seared ahi tuna fanned out over golden turmeric farro. The combination of textures is genuinely exciting: chewy, nutty farro against silky fish, crunchy pepitas, and juicy bursts of pomegranate in every bite. A lemon-cumin dressing ties everything together with a brightness that keeps the whole dish feeling light despite how satisfying it actually is. For anyone navigating grain-based dishes carefully, farro is a naturally oat-free ancient grain, so you get all the hearty, wholesome base you want without any of the concern that comes with oat-containing alternatives. Every ingredient here is straightforward and whole — fresh mint, raw pumpkin seeds, real lemon juice — so there's no need to scrutinize labels or worry about hidden additives. The tuna steaks are seasoned simply and seared to a clean 145°F, letting the quality of the fish speak for itself. It's the kind of bowl that looks like it came from a restaurant but comes together in your own kitchen with nothing complicated standing in the way.
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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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