Buona Beef Tuna Genovese Copycat Recipe You’ll Love

Introduction: Why This Copycat Recipe Is So Popular

There’s a reason foodies and fans across the Midwest are searching for “Buona Beef Tuna Genovese copycat recipe.” This dish is no ordinary sandwich or meat plate it’s a slow-cooked, sweet-savory, tender, onion-packed Genovese-style creation topped with rare-seared tuna and traditional Buona Italian beef. A blend of robust flavor and unexpected seafood finesse, the Buona Beef Tuna Genovese brings together regional Italian inspiration with Chicago-style beef mastery.

But if you’ve been to Buona lately or seen the online buzz you know how hard it is to get this unique dish outside of their seasonal menus. That’s where this homemade version comes in. Designed to replicate the mouthfeel, flavor depth, and look of the restaurant dish, this copycat recipe gives you everything from the beef marinade to the sweet onion reduction and tuna sear.

Whether you’re cooking for family, friends, or meal-prepping like a kitchen pro, this guide will walk you through how to recreate Buona’s Tuna Genovese in your own kitchen without spending a fortune or hunting obscure ingredients..Buona Beef Tuna Genovese Recipe

The Origins of Genovese Style at Buona

What Makes Genovese Sauce Unique

Unlike the more tomato-forward Neapolitan sauces, Genovese sauce is deeply onion-based. It traces its roots to Naples but is named after Genova due to the believed origins of chefs from that region who brought the recipe south. Traditionally used for pasta, the Genovese sauce relies on slow-cooked onions, beef, and sometimes veal to produce a rich, sweet flavor profile.

The onions almost dissolve into a golden brown sauce, enhanced by meat drippings, olive oil, and a splash of white wine. In Buona’s twist, this sauce becomes the bedrock layer over which tuna and beef rest, providing sweetness that cuts through the richness of the proteins.

Buona’s Signature Beef & Tuna Twist

Buona has long been synonymous with Italian beef. But their culinary innovation took a bold turn by layering lightly-seared tuna slices over their signature beef, all resting on a bed of Genovese onion sauce. The result? A complex flavor experience: earthy, sweet, umami, and ocean-bright.

Their beef remains true to the traditional marinated roast-style Chicago is known for. But when paired with tuna barely kissed by heat it creates an unexpected harmony that loyal customers are raving about.

This dish gained popularity not just for taste, but for its uniqueness. It’s rare to find beef and tuna co-starring on a plate outside of fine dining, and Buona made it approachable, casual, and deeply satisfying.

Ingredients You’ll Need

Before diving into the step-by-step instructions, it’s important to gather all your ingredients for a seamless cooking process. The beauty of this Buona Beef Tuna Genovese copycat recipe is how accessible it is. Most of the ingredients are pantry staples or easily found at any well-stocked grocery store. Let’s break down what you’ll need.

Beef Ingredients (for copycat)

To recreate Buona’s slow-roasted Italian beef, we’re using a chuck roast or bottom round roast, marinated and seasoned to mimic the depth of flavor in the original..Beef Back Ribs Recipe

• 2½ to 3 lbs beef chuck roast or bottom round
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ½ tablespoon crushed red pepper flakes (adjust to taste)
• 1 teaspoon fennel seeds
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups beef broth
• ½ cup dry red wine (optional, for added richness)
• 1 teaspoon Worcestershire sauce
• 1 sprig rosemary (fresh if possible)

These ingredients will form the base of a juicy, aromatic beef component ideal for layering with the Genovese onion sauce and tuna.

Tuna Ingredients (for copycat)

Tuna adds a high-end twist to this otherwise hearty dish. You’ll want high-quality, sushi-grade tuna or very fresh Ahi tuna steaks for the best results.

• 1 lb Ahi tuna steaks (about 1–1.5 inches thick)
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon olive oil
• Cracked black pepper and sea salt to taste
• Lemon zest (optional, for freshness)

The tuna should be marinated briefly and seared lightly just enough to get that iconic pink center and charred edge.

Pantry Staples & Seasonings

A few additional ingredients will complete the Genovese sauce and bring the entire dish together:

• 6–7 medium yellow onions, thinly sliced
• 3 tablespoons olive oil
• 1 tablespoon butter
• ¼ cup dry white wine
• ½ teaspoon sugar (to enhance the natural sweetness of onions)
• Salt and pepper to taste
• 1 tablespoon tomato paste (for depth, optional)
• Fresh parsley or basil, chopped (for garnish)

Optional (but recommended for presentation):

• Crusty bread or Italian rolls
• Fresh mozzarella or provolone (if making sandwiches)

Step-by-Step Instructions

Now that you’ve assembled your ingredients, let’s walk through the full process of making this recipe at home. These steps will recreate the restaurant-quality experience using everyday tools.

Prep the Beef Marinade

1. Trim and pat dry your roast. Use paper towels to remove excess moisture for better searing.
2. In a small bowl, mix oregano, basil, garlic, red pepper, fennel seeds, salt, and pepper.
3. Rub the beef with olive oil, then coat generously with your spice mix.
4. Optional step: Sear all sides of the roast in a hot skillet with olive oil until browned for added flavor.
5. Place in a slow cooker or Dutch oven. Add beef broth, Worcestershire, red wine (if using), and rosemary.
6. Cook low and slow 4–6 hours on LOW in a slow cooker or 3 hours at 325°F in a covered Dutch oven until fork-tender.

Marinating the Tuna

While the beef cooks, prepare your tuna:

1. In a shallow dish, combine soy sauce, Dijon, olive oil, and lemon zest.
2. Coat the tuna steaks evenly and refrigerate for 30–60 minutes.
3. Before searing, remove from fridge and allow to come to room temperature for 10–15 minutes.

Cooking the Genovese Sauce Base

The Genovese onion sauce is the soul of this recipe sweet, savory, deeply flavorful, and slow-cooked to perfection. This sauce is what sets the Buona Beef Tuna Genovese apart from other Italian-style meat dishes.

1. Start with thinly sliced yellow onions you’ll need about 6–7 medium onions. Don’t worry, they cook down dramatically.
2. In a large skillet or sauté pan, heat 3 tablespoons of olive oil and 1 tablespoon butter over medium heat.
3. Add all the onions and stir to coat them evenly in the fat. Season with a small pinch of salt and the ½ teaspoon sugar. The sugar helps to enhance their natural sweetness.
4. Reduce heat to low and cover, letting the onions sweat for 15–20 minutes. Stir occasionally to prevent browning.
5. Remove the lid, increase the heat slightly, and add ¼ cup white wine, deglazing the pan. Let the alcohol cook off about 2–3 minutes.
6. Optional but recommended: stir in 1 tablespoon of tomato paste to add color and umami depth.
7. Continue cooking, uncovered, for another 20–30 minutes, stirring regularly. The onions should turn golden, soft, and caramelized almost melting into the sauce.

By the end of this process, you should have a rich, jam-like onion base, which can be spooned over beef and tuna or used as a sandwich spread..Beef Round Steak Recipes

Combining Everything & Finishing Touches

Now it’s time to assemble your masterpiece.

1. Slice the Beef

Once your beef is fully tender (fall-apart level), remove it from the pot and shred or slice it thinly against the grain. If you used a Dutch oven, you may reduce the remaining liquid into a jus for extra flavor.

2. Sear the Tuna

• Heat a cast iron or non-stick skillet over high heat.
• Lightly oil the pan, and once it’s smoking hot, sear the tuna steaks for 45–60 seconds per side.
• You want a deep sear on the outside but a rare, pink interior.
• Remove and let rest for 2–3 minutes, then slice thinly across the grain.

3. Build the Dish

• On a plate or sandwich roll, start with a generous layer of Genovese onion sauce.
• Add a handful of sliced beef over the onions.
• Top with slices of seared tuna.
• Optionally, drizzle a little beef jus or pan sauce on top and garnish with fresh herbs like parsley or basil.

This layering not only mimics Buona’s plating but also ensures that every bite includes sweet onions, savory beef, and that tender, rare tuna.

Pro Tips for Perfect Texture and Flavor

To really nail this recipe, attention to detail matters. Here are some expert tips to elevate your copycat Buona Beef Tuna Genovese:

How to Get That Buona “Best Rare” Finish on Tuna

• Use sushi-grade tuna and keep it cold until ready to sear.
• Don’t overcrowd the pan sear only one or two steaks at a time.
• Use high heat and short cooking time. You want that beautiful crust but a raw center.
• Always let it rest before slicing this helps preserve the juices.

Balancing Sweetness in the Genovese Onion Sauce

• The slow-cooked onions will naturally sweeten, so avoid overdoing the sugar.
• Adding a touch of tomato paste and wine helps balance out the sweetness with umami and acidity.
• Taste as you go seasoning is key. Adjust with salt or a splash of vinegar if needed.

Serving Suggestions & Pairings

Once you’ve mastered this Buona Beef Tuna Genovese copycat recipe, you’ll want to show it off! Whether you’re planning a cozy dinner, impressing guests, or meal-prepping for the week, how you serve this dish can take it from great to extraordinary. Here are some creative and delicious ways to plate and pair this savory sensation.

Side Dishes & Salad Ideas

The rich and layered flavors of the Genovese beef and tuna call for lighter, more refreshing sides to balance the plate.

1. Italian-Style Roasted Vegetables

• Roasted carrots, zucchini, and bell peppers tossed in olive oil, garlic, and herbs make a colorful and complementary side dish.

2. Arugula Salad with Lemon Vinaigrette

• Peppery arugula tossed with lemon juice, olive oil, shaved Parmesan, and toasted pine nuts brightens up the meal.

3. Garlic Mashed Cauliflower

• A low-carb, creamy pairing that doesn’t overpower the delicate tuna and sweet onions.

4. Crispy Polenta Fries

• Serve these on the side or under the beef and tuna as a creative substitute for bread or pasta.

5. Crusty Bread or Italian Rolls

• If you’re going the sandwich route (like Buona’s original dish), use high-quality ciabatta or rustic rolls. Toast them lightly to soak up the Genovese sauce without getting soggy.

Wine or Beverage Pairings

Pairing the right drink with your meal enhances every bite. This dish is complex savory, sweet, oceanic so your drink should match its intensity without overwhelming it.

Wine Pairings:

• Chianti Classico or Montepulciano – Dry reds with earthy undertones pair well with the beef and onions.
• Vermentino or Sauvignon Blanc – Crisp whites bring freshness that complements the seared tuna.

Beer Pairings:

• Italian Pilsner or Blonde Ale – Clean, refreshing, and light enough to let the food shine.
• Saison or Farmhouse Ale – Slight spice and funk can play beautifully with the Genovese sauce.

Non-Alcoholic Options:

• Sparkling lemonade with fresh basil
• Chilled hibiscus tea
• Club soda with a twist of orange and mint

Nutritional Snapshot (estimates)

Here’s a rough nutritional estimate for a full serving (including beef, tuna, onions, and olive oil), assuming a serving size of approximately 1½ cups:

Note: These values vary depending on specific brands, cut of meat, and portion sizes used. For lower sodium, reduce broth salt content or omit soy sauce in tuna marinade.

FAQ – Buona Beef & Tuna Genovese

As this recipe continues to trend online and earn loyal fans, many people have questions about how to prepare it, store it, or modify it for different dietary needs. Here are the most common questions (and answers) to help make your Buona Beef Tuna Genovese copycat experience smooth and successful.

Is This Authentic Buona?

This is a copycat recipe, which means it’s inspired by the flavors, presentation, and ingredients of the Buona restaurant dish, but it’s not an exact replica of their commercial recipe. The restaurant keeps the original recipe proprietary, but based on known ingredients and flavor profiles, this version gets very close to the real thing with a homemade twist.

Can I Make It Ahead / Freeze It?

Yes, and that’s one of the best things about this recipe.

• The beef can be made 1–2 days ahead and actually tastes better after sitting overnight.
• The Genovese sauce also holds up well store it in a sealed container in the fridge for up to 5 days, or freeze it for up to 2 months.
• The tuna, however, is best seared fresh. If you’re prepping ahead, marinate the tuna, then store it in the fridge uncooked, and sear just before serving.

What Can I Substitute for Fresh Tuna?

If fresh Ahi tuna isn’t available, here are your options:

• Frozen sushi-grade tuna (thawed carefully) is a solid alternative.
• Canned albacore in water, drained well and lightly seared, can work in a pinch but the texture will be very different.
• Swordfish steaks or seared scallops could also be a gourmet-level seafood substitute.

If you don’t like tuna at all, this dish still works great with just the beef and onions.

Tips for Scaling the Recipe for Parties

This recipe scales beautifully for groups.

• Double the onion sauce it’s a crowd-pleaser and stores well.
• Use a larger roast (5–6 lbs) and extend the cook time as needed.
• Serve it buffet-style with sandwich rolls and let guests build their own versions.
• Add a simple salad bar and a few bottles of red and white wine for an Italian-inspired dinner party.

How to Reheat Without Drying Out the Tuna or Beef

• Beef: Reheat gently in the jus or a small splash of broth in a covered skillet on low heat. You want to keep it moist, not fry it.
• Tuna: If already seared, slice thinly and bring to room temp do not microwave or re-cook. If unseared, give it a fresh pan sear when ready to serve.
• Genovese sauce: Reheat over low heat on the stove, adding a splash of broth if needed.

Allergy or Dietary Ingredient Swaps

This dish can be adjusted for certain dietary restrictions:

• Gluten-free: Use gluten-free soy sauce and broth; serve over rice or gluten-free bread.
• Low-carb/keto: Skip the sandwich roll and serve over cauliflower mash or roasted vegetables.
• Dairy-free: Omit butter in the onion sauce or use plant-based alternatives.
• Nut-free: This recipe is naturally nut-free as written.

Conclusion: Why Your Copycat Version Wins

The Buona Beef Tuna Genovese Copycat Recipe is more than a trending topic it’s a celebration of Italian-American innovation, high-quality ingredients, and bold flavor. Whether you’re recreating this for nostalgia or simply chasing something new and exciting, this recipe delivers on every level.

From the meltingly tender beef, to the rare-seared tuna, and the sweet, rich Genovese onion base, every component works in harmony. It’s satisfying, restaurant-quality food that feels both elevated and approachable made even better by the fact that you can enjoy it anytime, from your own kitchen.

Whether served as an elegant dinner or a hearty sandwich, this dish is guaranteed to wow your guests and satisfy even the most skeptical foodies.

References & Recommended Further Reading

Here are three helpful resources to explore further flavor inspirations and cooking techniques:

1. Serious Eats – Italian Beef Explained
   Explore the history and preparation of Chicago-style Italian beef.
2. The Mediterranean Dish – Genovese Onion Sauce Recipe
   Learn the traditional roots of Genovese onion sauce and how to adapt it.
3. America’s Test Kitchen – Cooking Tuna Perfectly
   Professional tips for getting that perfect sear on tuna steaks.

Name: Buona Beef Tuna Genovese Copycat Recipe

Summary: A delicious restaurant-style copycat of Buona’s seasonal favorite featuring slow-cooked Italian beef, sweet Genovese onion sauce, and rare-seared tuna steaks layered for a gourmet experience at home.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 🔸 Ingredients:
• For the Beef:
• 2½ to 3 lbs beef chuck roast or bottom round
• 3 cloves garlic minced
• 1 tbsp dried oregano
• 1 tbsp dried basil
• ½ tbsp crushed red pepper flakes optional
• 1 tsp fennel seeds
• 1½ tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 cups beef broth
• ½ cup dry red wine optional
• 1 tsp Worcestershire sauce
• 1 sprig fresh rosemary
• For the Tuna:
• 1 lb Ahi tuna steaks about 1–1.5 inches thick
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1 tsp olive oil
• Cracked black pepper and sea salt to taste
• Lemon zest optional
• For the Genovese Onion Sauce:
• 6 –7 medium yellow onions thinly sliced
• 3 tbsp olive oil
• 1 tbsp butter
• ¼ cup dry white wine
• ½ tsp sugar
• Salt and pepper to taste
• 1 tbsp tomato paste optional
• Fresh parsley or basil chopped (for garnish)
• Optional for Serving:
• Italian rolls or ciabatta
• Fresh mozzarella or provolone

Equipment

• 🔸 Equipment:
• Slow cooker or Dutch oven
• Cast iron or non-stick skillet
• Large sauté pan or skillet
• Cutting board and sharp knife
• Mixing bowls
• Tongs and wooden spoon

Method

 

1. 🔸 Instructions:
2. Prepare the beef: Rub with herbs, garlic, and oil. Sear if desired. Cook in slow cooker or Dutch oven with broth, wine, Worcestershire, and rosemary for 4–6 hours on LOW or 3 hours at 325°F. Shred or slice thin.
3. Marinate the tuna: Mix soy sauce, Dijon, olive oil, and lemon zest. Coat tuna and chill for 30–60 minutes. Bring to room temp before cooking.
4. Cook Genovese sauce: In a skillet, sauté onions in olive oil and butter. Add sugar, cover, and sweat. Add wine and cook uncovered until golden and jam-like, about 40–50 minutes total. Stir in tomato paste if desired.
5. Sear the tuna: Sear over high heat in an oiled skillet, 45–60 seconds per side. Rest and slice thinly.
6. Assemble: Layer onion sauce on plate or bread, top with beef, then tuna. Garnish with parsley.

Notes

🔸 Notes:

For best results, slice the beef and tuna across the grain.

Tuna should remain rare in the center for authenticity.

Genovese onion sauce can be made 1–2 days in advance.

Beef and sauce are freezer-friendly; tuna should always be cooked fresh.