Pulse June/July 2026 | Southwest Tuna Bowl

THIS POKE BOWL REFLECTS the relaxed, restorative rhythm of Tierra Luna Spa at the Arizona Biltmore, where guests often seek food that feels nourishing without being heavy. Inspired by the colors and clarity of the Sonoran Desert, the dish balances freshness, texture and subtle richness, mirroring the calm transition from treatment room to sunlit terrace.

Clean sushi-grade tuna, crisp vegetables and gently seasoned rice come together in a way that feels vibrant yet grounding. It's a bowl designed to complement a spa day rather than compete with it—light, satisfying and rooted in the Southwest’s natural sense of ease and balance.

INGREDIENTS

• 4 oz sushi-grade tuna (saku), diced
• 5 oz seasoned sushi rice
• 2 oz yum-yum sauce
• Butter lettuce leaves
• ½ whole avocado, diced
• 1 oz radish, julienned
• 2 oz corn kernels
• 2 oz black beans
• 2 oz English cucumber, sliced
• 1 oz pickled red onion
• Cilantro, for garnish

PREPARATION

1. In a small bowl, lightly dress the diced tuna with the yum-yum sauce and set aside.
2. Line the inside of a bowl with butter lettuce, creating a soft, green border.
3. Place the sushi rice in the center of the bowl.
4. Arrange the avocado, radish, corn, black beans, cucumber and pickled onion neatly around the rice.
5. Spoon the dressed tuna over the rice.
6. Finish with cilantro to garnish.