Pescatarian Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a genuine showstopper — chewy farro tinted golden with turmeric, seared ahi tuna sliced into tender strips, and a cascade of jewel-bright pomegranate arils, cool cucumber, and torn fresh mint. The lemon-cumin dressing ties everything together with a bright, slightly smoky edge that makes each bite feel intentional rather than thrown together. Searing the tuna steaks over medium-high heat until just opaque keeps the fish moist and flavorful, while resting and slicing against the grain means every strip stays silky rather than tough. Farro is the kind of hearty whole grain that actually holds up under dressing without going soggy, so this bowl travels well and tastes just as good a few minutes after assembly. The pumpkin seeds add a satisfying crunch that rounds out the textures beautifully. It's the kind of meal that looks like it came from a trendy grain bowl café but comes together in your own kitchen with straightforward ingredients and no complicated techniques.
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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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