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

So I was feeling a bit under the weather so wanted a nice ginger broth to boost me up. This worked perfectly, I needed to make it abit more substantial. I raided my stock cupboard and had a tin of tuna and of course rice so decided to make these. The broth and balls go so well together and my immune system felt so much better.

Ingredients (serves 2)

For the Tuna Balls
  • 100g sushi rice cooked to packet instructions and cooled to room temperature
  • 2 tbsp miso paste, I used white
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp wasabi paste, optional
  • 2 spring onions, green parts only thinly sliced
  • 1 tin of tuna, drained
  • 1 tsp fresh black pepper
  • 1 calorie spray
For the Broth
  • 1 inch ginger, skin on sliced
  • 1/2 whole head of garlic, skin on
  • 4 spring onions, white part only, sliced (reserve green parts)
  • 1 tsp Szechuan peppercorns
  • 2 star anise
  • 500ml vegetable or chicken stock
  • Reserved spring onion green parts, sliced
  • 1 thumb piece ginger, peeled and cut into matchsticks


For the Tuna Balls
  1. Add all of the ingredients apart from the tuna, pepper and oil spray. Give it a good mix to combine.
  2. Add the tuna and pepper and fold through so tuna still has texture.
  3. Mould into balls and place in fridge for 30 minutes.
  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.
For the Broth
  1. Add all of the ingredients apart from the spring onion greens and matchsticks of ginger into a saucepan that has a lid.
  2. Bring to the boil then reduce the heat to simmer. Place the lid on and simmer for an hour.
  3. Turn off the heat and let the broth cool down to room temperature so it is still infusing the broth.
  4. 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.
To Serve
  1. Add the cooked tuna balls to a bowl.
  2. Ladle the broth around the balls and finish with a squeeze of teriyaki sauce if you have it and dried chives. Enjoy 😊

2 Comments Add yours

  1. Kevin says:

    A very resourceful creation using your store cupboard! Well done and thanks for posting. I hope this has made you feel a little better!

    Liked by 1 person

    1. Thanks Kevin, phew I’m feeling so much better 😀


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