Za'atar-Tahini Tuna Farro Bowl with Cucumber
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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
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 1 ½ tbsp za'atar
- ½ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt
For the tuna
- 4 tuna steaks (about 5 oz each, ¾-inch thick)
- 1 tbsp extra virgin olive oil
- 1 tsp za'atar
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
For the bowls
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 1 cup cherry tomatoes, halved
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp dry-roasted pumpkin seeds (optional)
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 with a slight chew and the water is absorbed, about 25–30 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the farro cooks, whisk together the tahini, lemon juice, 2 tbsp olive oil, 2 tbsp water, 1 1/2 tbsp za'atar, 1/2 tsp turmeric, 1/4 tsp black pepper, and 1/4 tsp salt in a small bowl until smooth and pourable. If the dressing is too thick, whisk in additional water 1 tsp at a time until it reaches a drizzleable consistency.
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