Soy 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 come together under a lemony cumin dressing that ties every element into something cohesive and craveable. The combination of textures alone is worth making it: nutty grains, tender-flaky fish, crisp seeds, and bursts of juicy fruit in every bite. For anyone navigating soy sensitivities, this recipe is a breath of fresh air because every single ingredient is naturally free of soy — no tamari swaps needed, no label-scanning at the condiment aisle. The dressing is built entirely from olive oil, fresh lemon juice, honey, and spices, so there's nothing hidden to worry about. Turmeric stirred into the warm farro gives the base a gorgeous golden hue and a subtle earthiness that makes the whole bowl feel intentional rather than thrown together. Fresh mint and pumpkin seeds finish things off with brightness and crunch, turning a simple grain bowl into something that looks and tastes like it came from a restaurant. It's the kind of recipe you'll find yourself coming back to on repeat.
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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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