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Plated Buona-style sandwich with beef, tuna, and Genovese onions

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.
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Prep Time 25 minutes
45 minutes
Total Time 1 hour 10 minutes
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.