Paraben Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a full sensory experience — jewel-bright pomegranate arils, cool cucumber, and seared ahi tuna all layered over golden turmeric farro with a honey-cumin lemon dressing that ties everything together beautifully. Every single ingredient here is whole and recognizable, which matters when you're being careful about what goes into your food and onto your skin and body. There are no processed sauces, no bottled dressings with mystery preservatives, and no packaged shortcuts — just fresh lemon juice, extra virgin olive oil, honey, and spices you can trust. The farro cooks low and slow until tender and nutty, then gets tossed with turmeric for a gorgeous golden hue and a subtle earthy warmth. Searing the tuna steaks in a hot skillet gives you a beautifully cooked, flaky result without any marinades or additives you didn't put there yourself. Fresh mint leaves and raw pumpkin seeds finish each bowl with brightness and crunch, making this feel like something you'd order at a really good restaurant — except you made it entirely from scratch. It's the kind of meal that's as clean and intentional as it is genuinely delicious.
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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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