If you’ve ever visited a Buona Beef restaurant in Chicago, you know their Tuna Genovese sandwich is a standout-a delightful fusion of Italian-American flavors that’s both hearty and refreshing.
This Buona Beef Tuna Genovese copycat recipe brings that iconic deli experience to your kitchen, blending creamy, briny tuna with vibrant Mediterranean ingredients and a nod to the traditional Neapolitan Genovese sauce.
Whether you’re a longtime fan or new to this dish, this recipe will guide you through recreating the magic at home with simple, high-quality ingredients. Let’s dive into the story behind this dish and how to make it!
The Story Behind Buona Beef Tuna Genovese
Buona Beef, a Chicago institution since 1981, is renowned for its juicy Italian beef sandwiches, but their Tuna Genovese sandwich has earned a cult following for its unique blend of flavors. Unlike a typical mayo-heavy tuna salad, the Buona Beef Tuna Genovese copycat recipe draws inspiration from the coastal cuisine of Liguria, Italy, where olive oil-packed tuna, fresh herbs, and briny capers are staples.
The dish also nods to the Neapolitan Genovese sauce, traditionally a slow-cooked onion and beef concoction, but Buona Beef swaps the beef for tuna, creating a lighter yet equally satisfying dish.
This sandwich is a perfect marriage of Chicago’s hearty deli culture and Italy’s vibrant, seafood-forward flavors. It’s creamy without being heavy, zesty without overpowering, and textured with just the right amount of crunch.
The Buona Beef Tuna Genovese copycat recipe we’re sharing today captures that balance, using pantry staples and a few fresh ingredients to deliver restaurant-quality flavor in under 30 minutes.
Why You’ll Love This Buona Beef Tuna Genovese Copycat Recipe
This Buona Beef Tuna Genovese copycat recipe is a game-changer for several reasons:
- Bold Flavors: The combination of olive oil-packed tuna, tangy capers, and fresh herbs creates a Mediterranean-inspired taste that’s far from your average tuna salad.
- Versatility: Serve it on crusty bread for a sandwich, over pasta for a hearty meal, or on greens for a lighter option.
- Ease of Preparation: With minimal ingredients and straightforward steps, this recipe is perfect for busy weeknights or casual gatherings.
- Make-Ahead Friendly: The flavors deepen over time, making it ideal for meal prep or entertaining.
Whether you’re craving a quick lunch or a dish to impress guests, this recipe delivers the deli magic of Buona Beef right to your table.
Ingredients for the Buona Beef Tuna Genovese Copycat Recipe
To recreate the Buona Beef Tuna Genovese copycat recipe, you’ll need high-quality ingredients that emphasize the dish’s Italian roots. Here’s what you’ll need for 4 servings:
For the Tuna Mixture
- 2 (5-ounce) cans of Italian-style tuna packed in olive oil (e.g., Genova or Tonnino), drained but reserve 1 tablespoon of the oil
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 small garlic clove, minced
- 2 tablespoons capers, rinsed and drained
- 1/4 cup red onion, finely chopped
- 2 tablespoons flat-leaf parsley, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for a slight kick)
For the Pesto Mayo (Optional, for Sandwich)
- 1/4 cup mayonnaise
- 2 tablespoons prepared basil pesto
- 1 teaspoon fresh lemon juice
For Serving
- 4 crusty Italian rolls (ciabatta or baguette work well)
- 4 slices provolone cheese (optional, for melts)
- 1 cup arugula or mixed greens
- 1/4 cup giardiniera (Chicago-style pickled vegetables), drained
- 1/2 cup cherry tomatoes, halved (optional)
- Butter or olive oil (for toasting rolls)
Ingredient Notes
- Tuna: Opt for high-quality tuna packed in olive oil for a richer, more authentic flavor. Water-packed tuna won’t deliver the same texture or taste.
- Capers: These add a briny punch that’s essential to the Genovese style. Rinse them to remove excess salt.
- Pesto Mayo: While not strictly traditional, Buona Beef’s version often includes a creamy element. The pesto mayo adds a herby richness, but you can skip it for a lighter, more classic Genovese feel.
- Giardiniera: This Chicago staple brings crunch and tang. If unavailable, substitute with pickled banana peppers or olives.
Step-by-Step Instructions for the Buona Beef Tuna Genovese Copycat Recipe
Follow these simple steps to bring the Buona Beef Tuna Genovese copycat recipe to life. The process is straightforward, with most of the work happening in one bowl.
Step 1: Prepare the Tuna Mixture
- Drain the Tuna: Open the cans of tuna and drain, reserving 1 tablespoon of the olive oil. Place the tuna in a medium mixing bowl and flake it gently with a fork to break it into bite-sized pieces.
- Mix the Base: Add the reserved tuna oil, extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, capers, red onion, and parsley to the bowl. Stir gently to combine, ensuring the tuna remains chunky rather than mushy.
- Season: Add sea salt, black pepper, and crushed red pepper flakes (if using). Mix well, then taste and adjust seasoning as needed. If the mixture feels dry, add an extra drizzle of olive oil.
- Chill (Optional): For the best flavor, cover the bowl and refrigerate the tuna mixture for 15–30 minutes to let the flavors meld. This step mimics the deli-style preparation at Buona Beef.
Step 2: Make the Pesto Mayo (Optional)
- In a small bowl, combine mayonnaise, basil pesto, and lemon juice. Stir until smooth.
- Cover and refrigerate until ready to use. This can be made up to 2 days in advance.
Step 3: Assemble the Sandwiches
- Toast the Rolls: Slice the Italian rolls lengthwise, leaving a hinge if possible. Brush the outsides lightly with butter or olive oil. Heat a skillet or panini press over medium heat and toast the rolls for 2–3 minutes until golden and crispy.
- Spread the Pesto Mayo: Generously spread the pesto mayo (if using) on both sides of the toasted rolls.
- Add the Tuna Mixture: Spoon a generous portion of the tuna mixture onto the bottom half of each roll, spreading it evenly.
- Top with Extras: Add a slice of provolone cheese (if using) and place under a broiler for 1–2 minutes until melted and bubbly. Top with a handful of arugula, a spoonful of giardiniera, and a few cherry tomato halves for freshness.
- Close and Press: Close the sandwiches and press lightly. For an authentic Buona Beef experience, wrap the sandwich in foil and let it sit for 2–3 minutes to meld the flavors.
Step 4: Serve
- Serve the sandwiches warm with extra giardiniera on the side or a simple green salad.
- For a non-sandwich option, spoon the tuna mixture over cooked pasta (ziti or rigatoni) or a bed of greens for a lighter meal.
Cooking Tips for the Perfect Buona Beef Tuna Genovese Copycat Recipe
To ensure your Buona Beef Tuna Genovese copycat recipe is as close to the original as possible, keep these tips in mind:
- Quality Matters: Use premium tuna in olive oil and fresh herbs for the best flavor. Brands like Ortiz or Rio Mare are excellent choices.
- Don’t Overmix: Keep the tuna chunky to maintain texture, as Buona Beef’s version is not a smooth paste.
- Customize the Heat: Add more crushed red pepper or a dash of hot sauce if you like a spicier kick, a nod to Chicago’s love for bold flavors.
- Make It Ahead: The tuna mixture tastes even better after a day in the fridge, making it perfect for meal prep or parties.
- Bread Choice: A crusty roll is key for authenticity. If ciabatta isn’t available, a French baguette or sourdough loaf works well.
Variations on the Buona Beef Tuna Genovese Copycat Recipe
This Buona Beef Tuna Genovese copycat recipe is endlessly adaptable. Here are some ways to make it your own:
- Gluten-Free: Swap the roll for a gluten-free baguette or serve the tuna mixture over a bed of greens or quinoa.
- Low-Carb/Keto: Use lettuce wraps instead of bread or serve the tuna mixture as a salad with extra olive oil and lemon.
- Spicy Twist: Add diced jalapeños or a spoonful of Calabrian chili paste for a fiery kick.
- Vegetarian Option: Replace the tuna with mashed white beans or chickpeas for a plant-based version that retains the creamy texture.
- Open-Faced Melts: Pile the tuna mixture on toasted baguette slices, top with provolone, and broil until bubbly for a crowd-pleasing appetizer.
Serving Suggestions for the Buona Beef Tuna Genovese Copycat Recipe
This Buona Beef Tuna Genovese copycat recipe shines in multiple formats:
- Classic Sandwich: Serve on toasted ciabatta with giardiniera and arugula for the full Buona Beef experience.
- Pasta Dish: Toss the tuna mixture with al dente ziti or rigatoni, adding a splash of pasta water to create a silky sauce.
- Salad Platter: Spoon the mixture over mixed greens with cherry tomatoes, olives, and a drizzle of balsamic vinegar for a light, gluten-free meal.
- Bruschetta Style: Spoon onto toasted baguette slices for a party-friendly appetizer.
- Picnic Wraps: Wrap in flour tortillas with arugula and roasted red peppers for a portable lunch.
Buona Beef Tuna Genovese Copycat Recipe
Ingredients
- 2 5-ounce cans of Italian-style tuna packed in olive oil (e.g., Genova or Tonnino), drained but reserve 1 tablespoon of the oil
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 small garlic clove minced
- 2 tablespoons capers rinsed and drained
- 1/4 cup red onion finely chopped
- 2 tablespoons flat-leaf parsley chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional, for a slight kick
- 1/4 cup mayonnaise
- 2 tablespoons prepared basil pesto
- 1 teaspoon fresh lemon juice
- 4 crusty Italian rolls ciabatta or baguette work well
- 4 slices provolone cheese optional, for melts
- 1 cup arugula or mixed greens
- 1/4 cup giardiniera Chicago-style pickled vegetables, drained
- 1/2 cup cherry tomatoes halved (optional)
- Butter or olive oil for toasting rolls
Instructions
- Drain the Tuna: Open the cans of tuna and drain, reserving 1 tablespoon of the olive oil. Place the tuna in a medium mixing bowl and flake it gently with a fork to break it into bite-sized pieces.
- Mix the Base: Add the reserved tuna oil, extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, capers, red onion, and parsley to the bowl. Stir gently to combine, ensuring the tuna remains chunky rather than mushy.
- Season: Add sea salt, black pepper, and crushed red pepper flakes (if using). Mix well, then taste and adjust seasoning as needed. If the mixture feels dry, add an extra drizzle of olive oil.
- For the best flavor, cover the bowl and refrigerate the tuna mixture for 15–30 minutes to let the flavors meld. This step mimics the deli-style preparation at Buona Beef.
- In a small bowl, combine mayonnaise, basil pesto, and lemon juice. Stir until smooth.
- Cover and refrigerate until ready to use. This can be made up to 2 days in advance.
- Toast the Rolls: Slice the Italian rolls lengthwise, leaving a hinge if possible. Brush the outsides lightly with butter or olive oil. Heat a skillet or panini press over medium heat and toast the rolls for 2–3 minutes until golden and crispy.
- Spread the Pesto Mayo: Generously spread the pesto mayo (if using) on both sides of the toasted rolls.
- Add the Tuna Mixture: Spoon a generous portion of the tuna mixture onto the bottom half of each roll, spreading it evenly.
- Top with Extras: Add a slice of provolone cheese (if using) and place under a broiler for 1–2 minutes until melted and bubbly. Top with a handful of arugula, a spoonful of giardiniera, and a few cherry tomato halves for freshness.
- Close and Press: Close the sandwiches and press lightly. For an authentic Buona Beef experience, wrap the sandwich in foil and let it sit for 2–3 minutes to meld the flavors.
- Serve the sandwiches warm with extra giardiniera on the side or a simple green salad.
- For a non-sandwich option, spoon the tuna mixture over cooked pasta (ziti or rigatoni) or a bed of greens for a lighter meal.
Notes
Don’t Overmix: Keep the tuna chunky to maintain texture, as Buona Beef’s version is not a smooth paste.
Nutritional Information (Per Serving, Sandwich)
- Calories: Approximately 450 kcal (varies with bread and cheese)
- Protein: 25g
- Fat: 28g (mostly from olive oil and tuna)
- Carbohydrates: 30g (based on ciabatta roll)
- Fiber: 2g
- Sodium: 900mg (due to capers and giardiniera)
Note: Values are approximate and depend on specific brands and portion sizes. For a lighter option, reduce mayo or skip the cheese.
Storage and Make-Ahead Tips
The Buona Beef Tuna Genovese copycat recipe is perfect for meal prep:
- Refrigerator: Store the tuna mixture in a sealed glass container for 3–4 days.
- Freezer: Freeze the tuna mixture (without fresh herbs) for up to 1 month. Add fresh parsley and lemon juice after thawing.
- Reheating: Gently warm on the stove or microwave, stirring occasionally. For sandwiches, assemble fresh to avoid soggy bread.
- Make-Ahead: Prepare the tuna mixture a day in advance for deeper flavors. Assemble sandwiches just before serving.
This Buona Beef Tuna Genovese copycat recipe is a testament to the power of simple ingredients coming together to create something extraordinary. With its rich, briny tuna, tangy capers, and crusty bread, it captures the essence of Buona Beef’s iconic sandwich while offering flexibility for your preferences. Whether you serve it as a sandwich, pasta topping, or salad, this dish is sure to become a staple in your kitchen.
Have you tried making this Buona Beef Tuna Genovese copycat recipe? Share your experience or your own twists in the comments below! And don’t forget to pin this recipe for your next meal prep or gathering. Buon appetito!
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