Rice Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
Farro steps in as the hearty, chewy base here, making this bowl every bit as satisfying as any grain bowl you've had — without a single grain of rice in sight. The turmeric-tinted farro soaks up a bright lemon-cumin dressing, setting the stage for seared ahi tuna that's golden on the outside and tender all the way through. Jewel-like pomegranate arils and cool cucumber half-moons add crunch and freshness, while torn mint leaves lift the whole thing with an herby pop. Toasted pumpkin seeds finish each bowl with a subtle nuttiness that ties every element together. The dressing — just olive oil, lemon juice, honey, and cumin — does a lot of heavy lifting, coating the farro and drizzling over the top for a cohesive, restaurant-worthy result. This is the kind of bowl that looks impressive but comes together with straightforward technique and ingredients you can actually find at a regular grocery store.
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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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