Red Meat Allergy Friendly 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, crisp cucumber, and torn fresh mint. The lemon-cumin dressing ties everything together with a bright, slightly honeyed tang that makes every bite feel intentional. For anyone navigating a red meat allergy, building a satisfying, protein-forward bowl can sometimes feel like a compromise, but ahi tuna delivers all the hearty substance you want without any of the concern. Every ingredient here is naturally free from beef, pork, lamb, or game, so there's no need to scrutinize labels or swap anything out. The pumpkin seeds add a satisfying crunch and a little extra nutrition, while the pomegranate brings a pop of sweetness that balances the savory sear on the fish beautifully. It's the kind of meal that looks like it came from a serious grain bowl restaurant but comes together in your own kitchen with straightforward technique and easy-to-find ingredients.
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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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