Buona Beef Tuna Genovese is a traditional Neapolitan dish that combines slow-cooked beef, tender tuna, and sweet caramelized onions into a rich, savory sauce. Known for its deep flavor and hearty texture, this Italian classic is perfect for family dinners or special occasions. The long, gentle cooking process allows the ingredients to blend beautifully, creating a melt-in-your-mouth experience that pairs perfectly with pasta, rice, or crusty bread.
I still remember the first time I tasted the buona beef tuna genovese recipe—a cozy Sunday afternoon that turned into warm laughter around the table. This dish is a special fusion, blending rich beef comfort with delicate tuna flavors in a Genovese-style sauce. In under 100 words, I knew this combination felt just right.
Why You’ll Love This Recipe:
- Comforting and unique flavor blend
- Simple, pantry-friendly ingredients
- Warm, homestyle dish with a gourmet twist
- Great for family dinners or cozy meals
The Secret Ingredients for an Unforgettable buona beef tuna genovese recipe
Here’s what you’ll need—and why each ingredient matters:
- Beef (lean chuck or stew meat): gives heartiness and depth. Substitute with pork shoulder for a milder taste.
- Tuna (canned in olive oil): adds briny umami and lightness. Swap with tuna packed in water, just drain and use.
- Onions (lots of them, yellow or sweet): they melt down into a silky, flavorful sauce.
- White wine or broth: to deglaze the pan and lift flavors—broth works in wine-free kitchens.
- Bay leaves & fresh thyme: aromatic notes that elevate the sauce.
- Olive oil, salt, and pepper: simple seasonings that bind everything with balanced flavor.
Bringing Your buona beef tuna genovese recipe to Life, Step by Step
Sear the beef: Heat olive oil, then brown beef cubes in batches.
Pro-Tip: Don’t overcrowd the pan—browning develops flavor.
Sweat the onions: In the same pot, add onions and cook slowly until soft and pale gold.
Pro-Tip: Stir often—this builds the sauce’s sweetness.
Deglaze and simmer: Pour in wine or broth, scraping up browned bits. Return beef, add thyme and bay. Cover and simmer until beef is tender.
Pro-Tip: If sauce seems dry, add a splash more liquid, little by little.
Stir in tuna: Remove bay and thyme. Gently mix in tuna and warmth—just enough to heat through.
Pro-Tip: Use a fork to lightly flake the tuna for even distribution.
A Few Pro-Tips for a Perfect Result
- Use room-temperature beef—browns faster.
- Slice onions thinly for long melting texture.
- Low and slow simmering yields tender beef.
- Reserve a little tuna oil for richness.
- Stir gently—preserve little tuna chunks.
- Add fresh herbs after cooking for brightness.
- Use low-sodium broth instead of wine—USDA guidelines recommend adults stay under 2,300 mg/day.
Buona Beef Tuna Genovese Recipe Variations to Try
Let’s get creative together! Imagine swapping beef for shredded chicken for a lighter take. Or keep the beef, but add julienned carrots and celery for extra veggies. Tuna could be swapped for smoked mackerel if you’re feeling adventurous. For a spicy twist, stir in a pinch of red pepper flakes. Want Mediterranean flair? Add olives and capers at the end. The possibilities are endless—it’s all about your kitchen fun!
How to Store Your Buona Beef Tuna Genovese Recipe
To store, cool the dish before transferring to an airtight container. Refrigerate up to 3 days—tastes even better the next day as flavors meld. For longer storage, freeze up to 2 months. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the sauce. Warming slowly keeps the beef tender and preserves tuna texture.
Perfect Pairings
This cozy beef-tuna Genovese shines when paired with a crisp green salad dressed simply in lemon and olive oil. A side of garlic-roasted potatoes makes it feel even more comforting. And for a drink, a glass of light Italian red wine (like Chianti) or sparkling water with lemon complements without overpowering.
Buona Beef Tuna Genovese Recipe
Equipment
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
- Can opener
Ingredients
- 1 lb (450 g) beef (chuck or stew meat) cubed
- 2 tbsp olive oil
- 3 large onions thinly sliced
- ½ cup dry white wine or low-sodium broth
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt & pepper to taste
- 1 (5 oz) can tuna in olive oil drained (reserve 1 Tbsp oil)
Instructions
- Heat olive oil; brown beef in batches.
- Remove beef; add onions to pot and cook until soft.
- Pour wine or broth; scrape up browned bits. Return beef. Add herbs and simmer, covered, until tender (~1 hr).
- Remove herbs; gently stir in tuna and reserved oil. Warm through.
- Season with salt and pepper. Serve hot.
Notes
FAQs
What is Genovese sauce?
Genovese sauce is a slow-cooked onion-and-meat sauce from Genoa, rich and savory with deep flavors.
Can I use a different cut of beef?
Yes! Chuck, stew meat, or even brisket work beautifully when cooked slowly.
Is canned tuna okay to use?
Absolutely. Tuna in olive oil brings extra flavor; just choose good quality.
Can I make this gluten-free?
Yes—just skip any flour thickening and ensure broth is gluten-free.
What can I serve this over?
Try it over mashed potatoes, polenta, or simple rice—the sauce soaks in beautifully.
Can I prepare ahead?
Yes! Make it a day ahead—flavors improve after resting in the fridge.
Is it freezer-friendly?
Definitely. Freeze in portions for an easy grab-and-reheat meal.
How spicy is it?
Mild by nature. Add red pepper flakes if you like a bit of heat.
How do I adjust for less tuna taste?
Stir in just half the tuna at first. Add more as needed to suit your taste.
Can kids enjoy this?
For sure! The flavors are comforting and mild—kid-approved with the right tweaks.
Conclusion
Our buona beef tuna genovese recipe brings you all the comfort of slow-cooked onions and hearty meat, with a special tuna twist that feels light-hearted yet rich. It’s simple, soulful, and sure to become a kitchen favorite. Ready for your next kitchen adventure? Explore more delicious recipes here at SpoonnSpice!