Pistachio Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
Bright, jewel-toned, and packed with contrasting textures, this grain bowl is the kind of meal that looks like it took serious effort but comes together with straightforward pantry staples and fresh produce. Seared ahi tuna sits over turmeric-kissed farro alongside cool cucumber half-moons, juicy pomegranate arils, and torn fresh mint — every bite hits a different note. The lemon-cumin dressing ties it all together with a citrusy, lightly sweet finish that makes the whole bowl feel alive. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely satisfying find because it delivers that same Middle Eastern-inspired richness without relying on pistachios or any other tree nuts — just pumpkin seeds for crunch. Those pepitas bring a subtle nuttiness and a satisfying bite that fits perfectly without any substitution gymnastics. The farro cooks low and slow while you prep everything else, so the timing flows naturally and nothing feels rushed. It's the kind of bowl you'll want to put on regular rotation, whether you're cooking for one or feeding a table of four.
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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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