Walnut Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
Bright, jewel-toned, and packed with contrasting textures, this farro bowl is the kind of meal that looks like it took serious effort but comes together with straightforward technique and honest ingredients. Nutty farro forms the base, tinted golden with turmeric and tossed in a cumin-lemon dressing that ties every element together. Seared ahi tuna — cooked just until opaque and sliced against the grain — brings a satisfying, protein-rich centerpiece that feels restaurant-worthy on a weeknight. Juicy pomegranate arils, cool cucumber half-moons, and torn fresh mint keep each bite lively and refreshing, while pumpkin seeds add that essential crunch without any tree nut concerns. For anyone navigating nut-free eating, bowls like this can be tricky when recipes lean on walnuts for texture or richness — here, pepitas do that job beautifully and every single ingredient is straightforward to verify at the store. The lemon-honey-olive oil dressing is whisked together in minutes and does double duty, coating the farro and finishing the assembled bowls. It's a complete, colorful meal that genuinely earns a spot in the regular rotation.
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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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