Shellfish Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a serious showstopper — chewy farro tinted golden with turmeric, seared ahi tuna sliced into tender strips, and a cascade of jewel-bright pomegranate arils, cool cucumber, and torn fresh mint. The lemon-cumin dressing ties everything together with a bright, slightly smoky edge that makes each bite feel intentional and alive. For anyone navigating seafood restrictions, tuna is a straightforward, ocean-friendly protein that brings all the satisfaction of a seafood bowl without any of the crustacean concerns that make restaurant menus a minefield. Every ingredient here is clean and easy to source — no mystery sauces, no shellfish-derived stocks, just whole foods you can verify at a glance. The pumpkin seeds add a satisfying crunch that plays beautifully against the juicy pomegranate, so the texture game is just as strong as the flavor. Searing the tuna to 145°F keeps things food-safe while still delivering that gorgeous, golden crust. It's the kind of meal that looks like it took serious effort but comes together in the time it takes the farro to cook.
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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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