- 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