Continuing our embrace of the season brings us to a bowl recipe that features farro, seared tuna, and so many vegetables associated with both spring and summer that it makes it an ideal meal for this transition period between late spring and early summer. What's more, it takes about a half hour to make and assemble and that makes it quick enough for a busy weeknight. That said, it's packed with so much color, flavor, and texture that it would be a beautiful meal to share when entertaining. And that kind of flexibility in a recipe is exactly what we like to see this time of the year!
I opted to use Kinder's Spicy Garlic Crunch because I picked up a big 'ol bottle from Costco and have been enjoying sprinkling it on all kinds of stuff for a mild spice and a lotta crunch. You can use all kinds of seasonings for the tuna, including addition furikake if you have that on hand. Make it something that brings you joy. In theory, you can use anything from greens to rice to noodles and loads of other options for the base of this recipe, but I really adore the toothsome nature of farro and the excellent fiber it brings to the meal. Try it and see if you agree.
For this bowl meal, I simply pour the cold beverage of my choice and dig in. Save sides for other meals — this one's got it all in a single bowl. Enjoy!
Seared Tuna Farro Bowls
- 4 cups water
- 1 cup uncooked pearled farro
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 12 oz. sushi grade tuna
- 2 teaspoons Kinder's Spicy Garlic Crunch or preferred seasoning
- ¼ cup pickled red onions or sliced red onions
- ½ cup sliced sugar snap peas
- 1 cup coarsely shredded carrots
- 2 Persian cucumbers, sliced or ½ English cucumber, diced
- 1 red pepper, cut into slices and halved
- 1 avocado, pitted and sliced
- Bang Bang Sauce, for drizzling or similar sauce
- Furikake, for sprinkling or toasted sesame seeds
Bring the water, farro, and salt to a boil in a medium saucepan over medium-high. Reduce heat to medium, and simmer until farro is tender, about 20 minutes; drain and transfer to a medium bowl.
While the farro cooks, pour 2 tablespoons of the oil into a nonstick skillet or sauté pan. Rub the remaining 1 tablespoon of the oil onto the tuna and coat generously with the seasoning of your choice. Heat the pan to medium-high heat and sear the tuna for 1-2 minutes, turning to sear on all sides. Remove to a cutting board and slice into bite-sized pieces. Then prepare the rest of the vegetables for the bowls.
To assemble bowls, divide the farro, vegetables, and tuna evenly among 2 large bowls or plates. Drizzle the top with Bang Bang Sauce (or the drizzle of your choice) and Furikake (or toasted sesame seeds). Enjoy immediately.
- Yields: 2 large servings or 4 small servings
- Preparation Time: 30 minutes