Yeast Free Pomegranate-Mint Tuna Farro Bowl with Cucumber
This bowl is a feast for the eyes and the palate — jewel-bright pomegranate arils, cool cucumber half-moons, and seared ahi tuna all piled over golden turmeric-tinted farro. The combination of textures alone is worth making it for: chewy whole grain, tender fish, juicy bursts of pomegranate, and the satisfying crunch of raw pumpkin seeds. Avoiding yeast doesn't mean sacrificing depth of flavor, and this recipe proves it with a lemon-cumin-honey dressing that brings everything together without a drop of vinegar or any fermented ingredient to worry about. Farro is a naturally yeast-free whole grain that cooks up hearty and nutty, making it a far more interesting base than plain rice while still keeping the bowl completely on-plan. The sear on the tuna takes just a few minutes per side, and slicing it against the grain gives you those beautiful strips that fan out over the bowl like something from a restaurant. Fresh mint torn over the top at the end adds a bright, herby lift that ties the pomegranate and cucumber together in the most unexpected way. It's the kind of meal that feels indulgent and nourishing at the same time — the sort of thing you'll want to put on 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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