Buona Beef Tuna Genovese Recipe (Step-by-Step)

Buona Beef Tuna Genovese is one of those hidden Chicago deli gems — rich, savory, and full of comforting Italian flavor. It’s not your typical tuna salad or pasta sauce. Instead, it’s a slow-cooked, onion-forward masterpiece that turns a humble can of tuna into something unforgettable.

If you’ve been craving that classic sandwich or want to try making it from scratch, you’re in the right place. This step-by-step Buona Beef Tuna Genovese recipe is easy to follow, incredibly satisfying, and perfect for sharing. Let’s bring that iconic deli taste straight to your kitchen — no trip to Chicago required.

What Is Tuna Genovese?

A Chicago-Style Twist on a Classic Italian Sauce

Tuna Genovese might sound like a modern mashup, but it actually draws from a deeply traditional Italian sauce. Classic Genovese comes from Naples and is known for its slow-cooked onion base — no tomatoes, just layers of savory depth built over time. It’s typically made with beef, but Buona Beef gave it a genius twist by swapping in flaky tuna.

The result? A dish that’s lighter, brinier, and absolutely delicious. The sweetness of caramelized onions meets the richness of olive oil–packed tuna for a flavor that’s both hearty and delicate. It’s perfect on a toasted Italian roll, over rigatoni, or spooned onto crostini — just like the Buona Beef Tuna Genovese recipe fans can’t stop talking about.

This unexpected combo has earned a cult following for good reason — and now you can recreate the Buona Beef Tuna Genovese recipe in your own kitchen.

Love seafood recipes with bold flavor? After you try this tuna Genovese, you’ll probably want something with a little more heat. These spicy shrimp bowls are one of my go-to weeknight dinners when I want something zesty and filling without too much effort.

Ingredients You’ll Need

Here’s everything you need to make this flavorful Buona Beef Tuna Genovese recipe at home. Most of these are pantry staples, and the real magic happens when you let them slow-cook into something savory and satisfying. Whether you’re recreating the classic sandwich or exploring something new, this Buona Beef Tuna Genovese recipe delivers rich flavor with minimal fuss.

Pantry & Fresh Ingredients

• 2 tablespoons olive oil
• 3–4 large yellow onions, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1 (5 to 7 oz) can tuna in olive oil, drained and flaked
• 1 bay leaf
• Salt and freshly cracked black pepper, to taste
• Optional:
  • 1/2 teaspoon anchovy paste (adds umami depth)
  • 1/4 teaspoon red pepper flakes (for gentle heat)

Ingredient Notes:

• Tuna in olive oil adds richness — skip water-packed tuna if possible.
• Onions are the heart of the dish. Don’t rush their caramelization.
• White wine gives acidity and brightness — but you can use broth as a substitute.

How to Make Buona Beef Tuna Genovese (Step-by-Step)

This isn’t a quick 15-minute recipe — but it’s totally worth the time. We’re slow-cooking onions until they melt, building flavor with wine and garlic, then folding in tuna for that signature briny, meaty taste Buona Beef fans love. If you’ve been craving that rich deli flavor, this Buona Beef Tuna Genovese recipe will hit the spot. Let’s get into it!

1. Caramelize the Onions (Low and Slow)

In a large skillet or Dutch oven, heat the olive oil over medium-low heat. Add your thinly sliced onions with a pinch of salt. Stir gently every few minutes and let them cook slowly — about 30–40 minutes — until they’re golden, soft, and sweet.

Tip: Don’t rush this part! The onions are the soul of Genovese sauce.

2. Add Garlic and Deglaze

Once the onions are beautifully caramelized, stir in the minced garlic and cook for about 1 minute, just until fragrant. Then pour in the white wine to deglaze the pan, scraping up any brown bits. Let it simmer for 2–3 minutes until slightly reduced.

3. Add the Tuna

Gently fold in the drained and flaked tuna. Stir just enough to combine, but don’t mash it too much — you want soft flakes, not paste.

Optional: Add anchovy paste or red pepper flakes at this point if you like a deeper or spicier profile.

4. Simmer and Build Flavor

Toss in the bay leaf and season with black pepper. Lower the heat, partially cover, and let everything simmer for another 20–30 minutes. Stir occasionally and adjust salt to taste. The sauce should be thick and silky, with just a bit of texture from the onions and tuna.

5. Serve and Enjoy

You can spoon this onto a toasted Italian roll, stir it into pasta, or serve it over creamy polenta. I love it best on a fresh baguette, slightly warm, with a drizzle of extra olive oil on top.

Bonus Tip: It tastes even better the next day. Store leftovers in the fridge and reheat gently with a splash of water or wine.

I like to top mine with a handful of fresh arugula — the peppery bite balances the rich, sweet onions beautifully.

And if you’ve saved room for dessert, I’ve got just the thing. This tofu chocolate pudding is creamy, rich, and secretly packed with protein. It’s the kind of sweet treat that feels indulgent but still light enough to enjoy after a hearty dish like Tuna Genovese.

What Makes This Dish So Special?

A Flavor That Surprises You (In the Best Way)

At first glance, tuna and onions might not sound like a showstopper… but together? They’re magic.

The real beauty of the Buona Beef Tuna Genovese recipe lies in its simplicity and depth. The onions caramelize into something sweet and velvety. The tuna — especially the kind packed in olive oil — brings this beautiful briny richness that mimics slow-cooked meat without the heaviness. Add a splash of white wine and you’ve got a sauce that’s delicate, savory, and ridiculously satisfying.

This is comfort food without being fussy — perfect for chilly nights, lazy weekends, or when you’re craving something soulful and a little different. If you’ve never tried making the Buona Beef Tuna Genovese recipe at home, this is your sign — it’s easier than you think, and every bite delivers big flavor. And the fact that it started as a humble Chicago deli sandwich? That just makes it even more lovable.

It’s the kind of dish that makes you say, “Wait… this is tuna?”

Variations You Can Try

Make It Your Own with These Simple Tweaks

One of the best things about this Buona Beef Tuna Genovese recipe is how easy it is to adapt. Whether you’re short on an ingredient or just want to get a little creative, here are some tasty ways to switch it up. You can make small tweaks and still keep that signature flavor that makes the Buona Beef Tuna Genovese recipe so special.

• Use Fresh Tuna: Got a tuna steak? Sear it, flake it, and add it in place of canned for a more upscale version.
• Add Capers or Green Olives: These briny bites add complexity and punch — especially if you love salty flavors.
• Toss with Pasta: Skip the sandwich and stir the sauce into rigatoni, pappardelle, or orecchiette. Add a sprinkle of grated Parmesan and parsley on top.
• Make It Spicy: A pinch of red pepper flakes or even Calabrian chili paste gives it a beautiful kick.
• Try It Cold: Let it chill and use it as a topping for crostini or mix into a pasta salad.

Don’t be afraid to get creative — this dish is as forgiving as it is flavorful.

Want to take your Tuna Genovese sandwich to the next level? Try adding a dollop of sweet, tangy tomato relish on top. It balances the richness of the onions and tuna perfectly. I love using this homemade tomato relish — it’s bright, flavorful, and easy to whip up alongside the sauce.

Tuna Genovese Recipe Variations

Tips for Storing and Reheating

Make It Ahead or Save for Later

The good news? This Buona Beef Tuna Genovese recipe not only reheats beautifully — it actually tastes better the next day. The flavors mellow and deepen, which makes it ideal for meal prep or next-day lunches. If you’re planning ahead, this Buona Beef Tuna Genovese recipe is one you’ll be glad to have waiting in the fridge.

Storage Tips:

• Let the sauce cool completely before storing.
• Transfer to an airtight container and keep in the fridge for up to 4 days.
• You can also freeze it for up to 2 months — just make sure to cool it fully and label the container.

Reheating Tips:

• Reheat gently on the stovetop over low heat.
• Add a splash of water, broth, or white wine to loosen the sauce.
• Avoid microwaving in high heat — it can dry out the tuna.

Pro tip: Try spreading cold leftovers on toasted bread for an insanely good open-faced sandwich.

If you’re planning to serve this Tuna Genovese for dinner, pair it with something crisp and refreshing. I usually make a batch of this kale salad with berries. The sweetness from the fruit and the crunch of the greens make a beautiful contrast to the warm, savory tuna sauce.

Estimated Nutrition Information (Per Serving)

Here’s a quick breakdown of the estimated nutrition values for one serving of this Buona Beef Tuna Genovese recipe. Keep in mind this may vary depending on the exact brands and ingredients you use. Whether you’re tracking macros or just curious about what’s on your plate, this Buona Beef Tuna Genovese recipe keeps things flavorful without going overboard.

• Calories: ~260 kcal
• Protein: 16g
• Fat: 14g
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 6g
• Sodium: ~420mg

Recipe

Yield: 4 Serving

Buona Beef Tuna Genovese Recipe

Print

Recreate the iconic Chicago-style Buona Beef Tuna Genovese with this easy step-by-step recipe. A rich onion-based sauce paired with flaky tuna makes the perfect sandwich filling or pasta topper.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients

• 2 tablespoons olive oil
• 3–4 large yellow onions, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup dry white wine (or broth)
• 1 (5 to 7 oz) can tuna in olive oil, drained and flaked
• 1 bay leaf
• Salt and freshly cracked black pepper, to taste

Optional:

• 1/2 teaspoon anchovy paste
• 1/4 teaspoon red pepper flakes

Instructions

1. In a large skillet or Dutch oven, heat the olive oil over medium-low heat. Add sliced onions with a pinch of salt and cook slowly for 30–40 minutes until soft and golden. Stir often.
2. Add minced garlic and cook for 1 minute. Pour in the wine to deglaze the pan, scraping up browned bits. Let it simmer until slightly reduced.
3. Gently fold in the flaked tuna. Stir to combine without breaking it down too much.
4. Add the bay leaf, season with pepper, and simmer uncovered for 20–30 more minutes. Add anchovy paste or red pepper flakes if desired.
5. 
   Serve over toasted bread, pasta, or polenta. Enjoy warm or at room temperature.

Notes

• Tuna packed in olive oil adds better flavor and texture.

• Onion caramelization is key — don’t rush this step.

• Even better the next day after flavors develop!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 260Total Fat: 14gCarbohydrates: 20gProtein: 16g

Note: Nutrition info is approximate and may vary based on exact ingredients used.

There you have it — a flavorful, cozy, and surprisingly simple Buona Beef Tuna Genovese recipe you can make right in your own kitchen. Whether you’re recreating a beloved Chicago deli sandwich or just exploring something new, this dish delivers big on taste with minimal ingredients.

Loved this recipe or want to try it soon? Don’t forget to pin it on Pinterest so you can come back to it anytime. It’s the kind of cozy, slow-cooked dish you’ll want to make again — especially when the weather turns chilly!

Frequently Asked Questions