What is Buona Beef Tuna Genovese?

The buona beef tuna genovese recipe is a twist on the traditional Neapolitan onion-based Genovese sauce, replacing beef with tender tuna. It combines sweet caramelized onions, wine, herbs, and rich tuna for a hearty yet lighter pasta dish.

Can I use fresh tuna instead of canned?

Yes. While the buona beef tuna genovese copycat recipe is traditionally made with canned tuna in olive oil for convenience and flavor, fresh tuna seared and flaked into the sauce can give an even more luxurious texture.

What type of pasta works best with this sauce?

Linguine and spaghetti are the top choices for the buona beef tuna genovese recipe because their long strands capture the silky onion sauce. Short pasta like penne also works well if you prefer more bite.

How long can I store the tuna Genovese sauce?

You can store the sauce from the buona beef tuna genovese copycat recipe in the refrigerator for up to 3 days or freeze for 2 months. Reheat gently on the stove with a splash of stock or pasta water to revive its silky texture.

Is this recipe suitable for meal prep?

Absolutely. The buona beef tuna genovese recipe holds its flavor beautifully, making it ideal for batch cooking. Prepare the sauce in advance and boil fresh pasta when ready to serve for the best results.

Easy Buona Beef Tuna Genovese Copycat Recipe in 30 Mins

Description

A rich and comforting buona beef tuna genovese copycat recipe with tender tuna, caramelized onions, and aromatic herbs — a perfect blend of hearty and light.

Ingredients

Scale

2 cans tuna in olive oil, drained (reserve 1 tbsp oil)

6 large sweet onions, thinly sliced

3 tbsp extra virgin olive oil

3 garlic cloves, minced

1 cup dry white wine

1 cup vegetable or seafood stock

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper to taste

1 lb linguine or spaghetti

Fresh parsley, chopped

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Instructions

1. Heat olive oil in a skillet and caramelize onions for 20–25 minutes until golden.

2. Add garlic, oregano, and thyme; cook 2 minutes.

3. Deglaze with white wine, reduce by half.

4. Add stock and simmer 30 minutes until onions are silky.

5. Stir in tuna gently and warm through.

6. Boil pasta in salted water, reserving ½ cup water.

7. Toss pasta with sauce, adding water if needed.

8. Garnish with parsley and serve immediately.

Notes

Use tuna in olive oil for best flavor.

Sauce can be made ahead and stored for up to 3 days.

Works well with polenta or crusty bread.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Pasta
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 560
Sugar: 7g
Sodium: 420mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 71g
Fiber: 5g
Protein: 27g
Cholesterol: 32mg