Anti Inflammatory Za'atar-Tahini Tuna Farro Bowl with Cucumber
This bowl is a masterclass in building flavor from ingredients that also happen to work hard for your body. Nutty farro forms the hearty base, topped with seared tuna steaks rubbed in za'atar and turmeric — two spices with serious anti-inflammatory credentials that also make the fish taste incredible. The tahini dressing comes together with fresh lemon juice, olive oil, and more za'atar, creating a creamy, tangy drizzle that ties every component together. Cool cucumber half-moons and juicy halved cherry tomatoes add crunch and brightness, while fresh parsley and optional pumpkin seeds finish each bowl with color and texture. Every ingredient here — the extra virgin olive oil, the omega-rich tuna, the whole grain farro — fits naturally into an eating pattern focused on reducing inflammation rather than fighting it. It serves four, making it a smart choice for a weeknight dinner that doesn't feel like a compromise. This is the kind of meal that makes eating well feel genuinely exciting.
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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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