Miso Tuna Rice Balls in a Garlic, Ginger and Spring Onion Broth

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add all of the apart from the tuna, pepper and oil spray. Give it a good mix to combine.

Step 2

Add the tuna and pepper and fold through so tuna still has texture.

Step 3

Mould into balls and place in fridge for 30 minutes.

Step 4

I cooked my balls in my air fryer I sprayed them with the oil at 200 degrees for 20 minutes. But you can oven cook or poach in the broth for the same time.

Step 5

Add all of the apart from the spring onion greens and matchsticks of ginger into a saucepan that has a lid.

Step 6

Bring to the boil then reduce the heat to simmer. Place the lid on and simmer for an hour.

Step 7

Turn off the heat and let the broth cool down to room temperature so it is still infusing the broth.

Step 8

Once cooled discard the aromatic’s and strain through a sieve back into a saucepan. Add the green spring onion and ginger matchstick. Leave until you are ready to serve. Once ready just warm it up.

Step 9

To Serve

Step 10

Add the cooked tuna balls to a bowl.

Step 11

Ladle the broth around the balls and finish with a squeeze of teriyaki sauce if you have it and dried chives. Enjoy 😊