Pork Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a genuinely stunning combination of textures and flavors — chewy farro, seared ahi tuna, cool cucumber, and jewel-bright pomegranate arils all pulled together by a bright lemon-cumin dressing. The turmeric-tossed farro gives every bite a warm, golden depth that makes the whole dish feel intentional and a little special. Every single ingredient here is naturally free of pork and pork derivatives, so there's no label-checking anxiety or ingredient swaps required — just straightforward, clean cooking. The tuna steaks get a quick sear in olive oil and come out beautifully opaque, then sliced against the grain so each strip is tender and easy to eat. Fresh mint and crunchy pumpkin seeds scattered over the top add a herby brightness and satisfying bite that rounds out the bowl without weighing it down. The honey-lemon dressing does double duty, coating the farro first and then finishing the assembled bowls, so the flavors build from the base all the way to the last drizzle. It's the kind of recipe that looks impressive enough for guests but comes together with straightforward pantry staples and a single skillet.
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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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