Hawaiian Kanpachi Salad Sandwich

WITH CHEF PALEY                           SERVES 4                           TIME: 20 MINUTES

Delicious and Nutritious Alternative to Tuna!




Part: Meat collected from head, collar, and bones

Think of this recipe as a tuna salad, but lighter and with so much flavor! One of my secrets is substituting Boursin cheese and sour cream for mayonnaise which adds complexity to this dish.

The cooked and picked meat from Hawaiian Kanpachi trim, head and the collars is just perfect for this recipe and makes use of parts that normally would go to waste. If you don’t feel like dealing with cooking and picking, still give this recipe a try? Substitute one pound of cooked Hawaiian Kanpachi filet instead. Season it with salt and pepper and bake it in the oven till it’s done. That’s it. You don’t even need oil as this fish is oily enough. If you want to push it higher up the flavor ladder, get adventurous and smoke it!

This unique salad is perfect to spread on deli rye or a bagel. I like to add few slices of ripe tomatoes and spicy arugula to my sandwich and serve it with kosher dill pickles and chips.

Or how about an open face Hawaiian Kanpachi melt? Just add some shredded cheddar on top and broil. I also like to serve it as a dip with chips, crackers, and few raw vegetables. So, get creative and make it your way. The possibilities are endless.

Salad Sandwich Infograph


1 small wheel Boursin cheese

1/3 cup sour cream

1/2 bunch scallion, sliced thin

1/2 bunch dill, picked

2 ribs celery, diced small.

Zest of half orange

Juice of half lemon

1 lb. cooked and picked Hawaiian Kanpachi meat from head, collars, and trim.

Kosher salt and freshly ground black pepper



In a large bowl assemble Boursin cheese, sour cream, sliced scallion, dill, diced celery, orange zest and lemon juice. Mix with a spoon till all is well combined. Add the picked Kanpachi, season lightly with salt and pepper and gently fold it all together to make the salad. Be sure to taste and adjust seasoning as needed to your liking. This Kanpachi salad is best when served the day it is made. It will also hold refrigerated for about a day or two but not much beyond as it will start to lose its fresh made taste. Enjoy!


Did you try this recipe? Leave comments below!


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