Tree Nut 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 riot of color from 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 fresh. For anyone navigating tree nut allergies, grain bowls and restaurant-style salads can be a minefield of hidden almonds, cashews, or walnut-based dressings — but every single component here is naturally free of that concern. The crunch factor comes from pumpkin seeds, which deliver that satisfying texture without any cross-contamination worry. Cooking the tuna to a safe internal temperature of 145°F keeps things both delicious and responsible, and the whole assembly comes together in one skillet plus one saucepan. It's the kind of meal that looks like it took serious effort but is genuinely approachable on a weeknight.
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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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