Rye Free Pomegranate-Mint Tuna Farro Bowl with Cucumber

Total time50 min

Prep time20 min

Cook time30 min

Rye Free Pomegranate-Mint Tuna Farro Bowl with Cucumber

This bowl is a feast for the eyes before it even hits the table — jewel-bright pomegranate arils, cool cucumber half-moons, and seared ahi tuna fanned out over golden, turmeric-kissed farro. The combination of textures alone is worth making it for: chewy whole-grain farro, tender fish with a slight sear, juicy pomegranate bursting against crisp cucumber, and the satisfying crunch of raw pumpkin seeds scattered over the top. A bright lemon-cumin dressing ties everything together with just enough acidity and warmth to make every bite feel intentional. For anyone navigating grain sensitivities around rye, farro is a naturally safe and satisfying alternative that brings real substance to the bowl without any of the worry. The tuna is simply seasoned and cooked through to 145°F, so there are no complicated marinades or sauces that could sneak in unwanted ingredients. Fresh mint torn right over the top at the end adds an herby lift that keeps the whole dish feeling light despite how hearty it actually is. This is the kind of recipe that looks like it came from a restaurant but comes together in your own kitchen with straightforward, clean ingredients.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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