When I first heard about the Buona Beef Tuna Genovese recipe, I was intrigued. Tuna? In a Genovese-style sauce? I had to try it. I’d always associated Genovese with slow-cooked onions and beef from Naples not tuna. But this dish flips the script in the most delicious way. After a few attempts, I recreated a copycat recipe that delivers the same rich umami depth with the brightness of good-quality tuna. This version is silky, savory, and shockingly addictive just like what you’d expect from a spot like Buona. Let’s dive into the story behind it and how to make your own.
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A Chicago Classic with a Southern Italian Twist
The original Buona Beef Tuna Genovese isn’t your typical Italian beef or deli tuna salad. It combines the soul of a Neapolitan Genovese sauce—deeply caramelized onions, olive oil, herbs with the tender richness of high-quality tuna packed in olive oil. Instead of the usual beef or pork shoulder found in traditional Genovese, this twist swaps in sustainable tuna for a lighter, more coastal vibe.
Inspired by family-run Italian sandwich counters, this dish blends old-world flavor with modern sensibility. If you’ve had it at Buona, you know it’s more than a tuna sandwich it’s a full-on umami experience.
Why Tuna Genovese Works So Well
The buona beef tuna genovese recipe works because it respects balance: sweet from the onions, salty from the capers, richness from olive oil-packed tuna, and brightness from lemon and parsley. Serve it warm over pasta or stuffed in a crusty roll—it hits like comfort food with a fine-dining backbone.
If you’ve had it at Buona, you know it’s more than a tuna sandwich it’s a full-on umami experience, rivaling comfort dishes like this beef steak with mashed potatoes in richness.
Even if you’ve never tasted the original, this copycat tuna Genovese recipe is a must-make if you love bold, satisfying flavors.
Ingredients for buona beef tuna genovese recipe
To create a true Buona Beef Tuna Genovese copycat recipe, you need to mimic the luxurious, slow-cooked flavor profile with just a few everyday ingredients. The heart of this dish lies in simplicity and quality.
Here’s what you’ll need:
- 2–3 large yellow onions, thinly sliced
- Extra virgin olive oil – don’t skimp here; this is your flavor base
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp fresh thyme or oregano
- 1 tbsp capers, rinsed
- Salt and black pepper, to taste
- 1–2 cans of tuna in olive oil, high quality (Ortiz, Tonnino, or similar)
- Lemon zest + juice, for brightness
- Fresh parsley, chopped
- Optional: splash of white wine for deglazing
Tuna Tips: Choosing the Right Can
This isn’t the time for basic water-packed tuna. For a copycat Buona Beef Tuna Genovese, use tuna in olive oil—preferably jarred or premium Italian-style. The texture should be chunky, tender, and almost buttery.
Once the onions are deeply golden and sweet (this can take 30–40 minutes on low), gently fold in the drained tuna, capers, herbs, and a touch of lemon. It should look silky, not soupy.
This mixture can be used as a warm pasta sauce, a sandwich filler, or even a crostini topping. Think of it as a cross between French tuna confit and an Italian soffritto. It’s versatile, savory, and endlessly satisfying.
By focusing on high-quality tuna and deeply caramelized onions, you get the signature flavor that defines this Buona Beef Tuna Genovese copycat recipe.
How to Make buona beef tuna genovese recipe Like Buona
Creating this Buona Beef Tuna Genovese recipe is all about patience and layering flavor. Here’s how to do it:
Ingredients Recap:
- 2–3 yellow onions, thinly sliced
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp fresh thyme (or oregano)
- 1 bay leaf
- 1 tbsp capers
- 1–2 cans tuna in olive oil, drained
- Salt and pepper, to taste
- Zest + juice of ½ lemon
- 2 tbsp chopped fresh parsley
- Optional: splash of dry white wine
Instructions:
- Sauté the onions
Heat olive oil in a large skillet over medium-low heat. Add sliced onions, bay leaf, and a pinch of salt. Cook slowly for 30–40 minutes, stirring occasionally, until deeply golden and soft. This is the heart of your Genovese base. - Add aromatics
Stir in garlic, thyme, and capers. Cook for 2 more minutes until fragrant. Add a splash of white wine if using, and let it reduce. - Fold in the tuna
Add drained tuna, breaking it up gently with a wooden spoon. Stir to coat in the onion mixture without shredding the tuna too much. - Finish the dish
Add lemon zest, juice, and parsley. Taste and season with black pepper and extra salt if needed.
How to Serve It
This Buona Beef Tuna Genovese copycat works beautifully:
- Stuffed in crusty Italian rolls (just like Buona’s menu)
- Tossed with rigatoni or paccheri pasta for a rich, simple meal
- On toasted sourdough as crostini or open-faced sandwiches
- Even cold, it’s flavorful and perfect for meal prep or antipasti spreads
The savory-onion base and buttery tuna give you a gourmet result from pantry staples.
You can also serve it as an elegant small plate, much like you’d enjoy crab and shrimp stuffed salmon a restaurant-style experience made at home.
Can You Make Tuna Genovese Ahead of Time?
Absolutely and it tastes even better the next day. The flavors continue to meld, especially the onion base and capers, giving the tuna an even richer flavor.
To prep in advance:
- Caramelize onions and make the full mixture the night before
- Store in an airtight container in the fridge for up to 4 days
- Gently reheat over low heat with a splash of olive oil or water
- Add fresh parsley and lemon juice before serving to brighten it up
Whether you’re meal prepping or feeding a crowd, this Buona Beef Tuna Genovese copycat recipe is a great make-ahead dish.
How to Store & Reuse Leftovers
- Refrigerator: Store cooled tuna Genovese in a sealed glass container for 3–4 days
- Freezer: You can freeze the onion base, but add tuna fresh later for the best texture
- Reheat: Warm gently on the stove or in the microwave, stirring occasionally
You can reuse it in pasta, sandwiches, or even thin it out slightly with broth to create a brothy stew.
Frequently Asked Questions
Is this the actual Buona Beef Tuna Genovese recipe?
No, this is a Buona Beef Tuna Genovese copycat recipe inspired by the original. It captures the flavors and textures of their dish using home-friendly ingredients.
What kind of tuna should I use?
Use tuna in olive oil, not water-packed. Brands like Ortiz or Tonnino make excellent options. It gives the dish that buttery, rich taste that defines Genovese-style tuna.
Can I serve this cold?
Yes, and it’s delicious that way serve it cold on crusty bread or in a salad. The olive oil keeps it tender, even straight from the fridge.
Is this dish considered traditional Italian?
It’s inspired by Genovese sauce from Naples, but this tuna variation is a creative twist. The Buona Beef Tuna Genovese recipe blends Italian roots with modern flavor.
Conclusion: A Tuna Dish Worth Obsessing Over
This Buona Beef Tuna Genovese copycat recipe is bold, savory, and surprisingly simple. It honors Italian tradition with deeply caramelized onions, herbs, and quality tuna creating a dish that’s rich but balanced. Whether you’ve tasted the original or not, this recipe brings serious flavor and a touch of Buona’s brilliance right to your table.
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Buona Beef Tuna Genovese Recipe
A rich, savory Buona Beef Tuna Genovese copycat recipe with caramelized onions, olive oil-packed tuna, herbs, and lemon. Serve on crusty bread or pasta.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
2–3 yellow onions, thinly sliced
2 tbsp extra virgin olive oil
2 garlic cloves, minced
1 tsp fresh thyme or oregano
1 bay leaf
1 tbsp capers, rinsed
1–2 cans tuna in olive oil, drained
Zest + juice of ½ lemon
Salt and black pepper, to taste
2 tbsp chopped fresh parsley
Optional: splash of dry white wine
Instructions
1. Heat olive oil in a skillet over medium-low heat. Add onions, bay leaf, and salt. Cook for 30–40 minutes, stirring occasionally until golden and soft.
2. Stir in garlic, thyme, and capers. Cook 2 more minutes. Add a splash of white wine and let reduce.
3. Add the tuna and gently fold to coat without breaking it apart too much.
4. Finish with lemon zest, juice, and parsley. Taste and adjust seasoning.
5. Serve warm on crusty rolls, with pasta, or as crostini topping.
Notes
Use tuna in olive oil for the best flavor and texture.
The onion base can be made ahead and stored in the fridge.
Delicious hot or cold. Makes an elegant appetizer or sandwich filling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 25mg
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