Sesame 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 golden turmeric-tinted farro all piled high with seared ahi tuna. The lemon-cumin dressing ties everything together with a bright, slightly warm depth that feels anything but ordinary. For anyone navigating a sesame-free lifestyle, grain bowls and tuna dishes can be tricky territory since tahini, sesame oil, and sesame-crusted proteins show up constantly in this style of cooking — but every single component here is built around olive oil, fresh citrus, and whole ingredients with no hidden sesame to worry about. The pumpkin seeds bring that satisfying crunch and nutty richness you might usually expect from a sesame-heavy topping, doing the job beautifully without any cross-contact concerns. Farro is a wonderfully hearty base that holds up to the dressing and toppings without turning soggy, making each bite as good as the first. Searing the tuna to a full 145°F keeps things straightforward and safe while still delivering a tender, flavorful result. This is the kind of bowl that looks like it came from a restaurant but comes together in your own kitchen with total confidence.
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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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