Buona Beef Tuna Genovese Recipe

5 from 1 vote

This Buona Beef Tuna Genovese recipe is a unique twist on the traditional Neapolitan onion-based sauce. Instead of slow-braised beef, this version features flaky tuna simmered with caramelized onions, white wine, garlic, and herbs. Inspired by the hearty flavors of Buona Beef and the rustic roots of Italian comfort food, this pescatarian-friendly dish is rich, aromatic, and incredibly satisfying. Perfect over pasta, polenta, or crusty bread.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

For the sauce:
3 tbsp extra virgin olive oil
2 lbs 900g yellow onions, thinly sliced
2 cloves garlic minced
1/2 cup dry white wine
2 cans 5–7 oz each tuna in olive oil, drained slightly
1 bay leaf
1 tsp fresh thyme or 1/2 tsp dried
Salt and pepper to taste
Optional: pinch of red pepper flakes
To serve optional:
400 g pasta ziti, linguine, or paccheri
Fresh parsley chopped
Grated Parmesan optional if not keeping it seafood-only
Crusty bread or polenta

Equipment

Large heavy-bottomed pot or Dutch oven
Sharp knife
Cutting board
Wooden spoon or silicone spatula
Pasta pot (if serving with pasta)
Strainer or colander
Measuring cups and spoons

Method

Prep the Onions: Heat the olive oil in a large pot over medium heat. Add the sliced onions with a pinch of salt. Cook slowly, stirring occasionally, for 25–30 minutes until deeply golden and soft.
Add Garlic & Herbs: Stir in the minced garlic, bay leaf, thyme, and red pepper flakes (if using). Cook for another 2 minutes until fragrant.
Deglaze with Wine: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes until the alcohol has cooked off.
Add the Tuna: Gently fold in the tuna, breaking it into large flakes but keeping some chunks intact. Simmer on low heat for another 10–15 minutes so flavors meld. Season with salt and pepper to taste.
Cook the Pasta (if using): While the sauce simmers, cook pasta in salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
Combine & Serve: Toss the pasta with the sauce, adding pasta water as needed to loosen it. Serve hot, garnished with parsley, Parmesan, or alongside toasted bread or polenta.

Notes

Tuna Choice: Tuna in olive oil adds more depth and moisture. If using water-packed tuna, add an extra tablespoon of olive oil.
Make Ahead: Sauce can be made 1–2 days in advance and refrigerated. Flavors deepen with time.
Storage: Keeps in the fridge for up to 3 days or freezes well for up to 2 months.
Variations: Add capers, olives, or a touch of anchovy paste for extra umami.
Serving Suggestion: Try this sauce as a bruschetta topping or spooned over mashed potatoes or baked polenta for a gluten-free option.