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Traditional Italian Genovese tuna pasta dish served in a white bowl

Name: Buona Beef Tuna Genovese Recipe

Summary: A rich, savory Italian pasta dish made with slow-cooked onions, olive oil, and high-quality tuna. A modern twist on the traditional Genovese, this recipe is lighter than the beef version but just as satisfying.
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Prep Time 10 minutes
Cook Time 45 minutes
5 minutes
Total Time 1 hour
Servings: 4
Course: dinner
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 cans 5–6 oz each solid white tuna in olive oil (or fresh tuna, seared)
  • 4 –5 large yellow onions thinly sliced
  • 3 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup dry white wine
  • 1/2 tsp crushed red pepper flakes optional
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano or Italian seasoning
  • Fresh parsley chopped (for garnish)
  • Zest of 1 lemon optional
  • 1 lb rigatoni ziti, or linguine (cooked al dente)
  • Optional: 2 anchovy fillets 1 tbsp capers, grated Parmesan cheese

Equipment

  • Equipment:
  • Large heavy-bottomed skillet or Dutch oven
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Pasta pot
  • Strainer

Method
 

  1. Instructions:
  2. Heat olive oil in a heavy-bottomed pan. Add sliced onions and salt. Cook on low heat for 25–30 minutes until caramelized.
  3. Add garlic, red pepper flakes, and oregano. Stir for 1–2 minutes until aromatic.
  4. Pour in white wine to deglaze. Simmer for 5–7 minutes until reduced.
  5. Drain tuna and gently fold it into the onion mixture. Cook for 5 minutes to warm through.
  6. Simmer for another 10–15 minutes, adjusting consistency with pasta water if needed.
  7. Toss with cooked pasta or serve the sauce over pasta. Garnish with parsley, lemon zest, and cheese.

Notes

Notes:
For best results, do not rush the onion caramelization.
Substitute with fresh tuna for a restaurant-style version.
Can be made a day ahead—flavors improve overnight.