Turkey 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 tuna steaks get a quick sear in a hot skillet until just opaque, then sliced into tender strips that soak up a bright lemon-cumin dressing beautifully. Farro brings a satisfying chewiness that holds its own against all the toppings, and tossing it with turmeric while still warm gives every grain a gorgeous golden hue. Fresh mint and crunchy pumpkin seeds round out the textures, making each bite feel layered and intentional rather than thrown together. The honey-lemon dressing does double duty — half goes into the farro, half gets drizzled over the finished bowls — so nothing tastes flat or underdressed. This is the kind of recipe that looks like serious effort but comes together in a single skillet and one saucepan, which makes it genuinely weeknight-friendly. Whether you're avoiding poultry by choice or necessity, a bowl this vibrant and protein-packed makes it easy to never miss a thing.
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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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