Seed Oil Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a genuinely exciting weeknight dinner — chewy farro, seared ahi tuna, jewel-bright pomegranate arils, and cool cucumber all pulled together by a lemon-cumin dressing that's as vibrant as it looks. Every drop of fat in this recipe comes from extra virgin olive oil, so there's no canola, soybean, or sunflower oil hiding anywhere in the ingredient list. That matters more than people realize, because so many restaurant-style grain bowls and bottled dressings quietly rely on refined seed oils as their base. Here, the olive oil does double duty — searing the tuna to a perfect sear and forming the backbone of that honey-lemon dressing. Turmeric-tossed farro gives the whole bowl a warm golden hue and an earthy depth that makes it feel far more special than the effort involved. Raw pumpkin seeds add a satisfying crunch, and the torn fresh mint keeps every bite feeling light and a little unexpected. It's the kind of meal that looks impressive enough to serve to guests but is genuinely simple enough to pull off on a Tuesday.
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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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