Pecan 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 jewel-bright pomegranate arils into something that feels genuinely special on a weeknight. The lemon-cumin dressing ties everything together with a bright, slightly tangy finish, while torn fresh mint and crisp cucumber keep every bite feeling light and alive. Pumpkin seeds add a satisfying crunch and a boost of plant-based nutrition — no tree nuts required, and nothing here that should raise any cross-contact concerns for those avoiding them. The farro gets tossed with ground turmeric before assembling, giving it a gorgeous golden hue and a subtle earthiness that pairs beautifully with the sweet-tart pomegranate. Searing the tuna steaks to a full 145°F means this is a crowd-pleasing bowl that works for the whole table, not just adventurous eaters. It comes together in one skillet and one saucepan, making cleanup surprisingly manageable for a dish that looks this impressive. Serve it immediately so the tuna stays warm and the cucumber stays crisp — this one is worth eating the moment it hits the bowl.
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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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