Chicken broth with lemon and tuna balls
Mix the rice with the tuna, ginger, egg, oyster sauce, salt and pepper. Form small balls with moist hands. If necessary, add an extra egg, some bread crumbs or flour to bind. Put the tuna balls in the refrigerator.
Heat the chicken broth. Grate 1 teaspoon of the lemon zest above it. Squeeze out the lemon and add the juice to the stock.
Cut the snow peas into slanted squares and add them to the broth with the carrot strips and tuna balls. Cook gently for 2-3 minutes. Sprinkle the chicken broth with lemon and tuna balls with the spring onion or leeks.
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