Buona Beef Tuna Genovese Copycat Recipe
A bold Italian-American fusion sandwich combining tender roast beef with a creamy, savory tuna Genovese sauce. This copycat recipe recreates the iconic Chicago specialty with premium oil-packed Italian tuna, anchovies, capers, and fresh herbs for an unexpectedly satisfying flavor combination.
Equipment
- Large mixing bowl
- Fork for flaking tuna
- Small skillet (optional)
- Knife and cutting board
- Measuring cups and spoons
- Toaster or broiler
Ingredients
For the Creamy Tuna Genovese Sauce:
- 2 cans 5 oz each premium oil-packed Italian tuna, drained
- 4 anchovy fillets finely minced
- 3 garlic cloves minced
- 2 tablespoons capers drained and chopped
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1/3 cup high-quality mayonnaise
- 2 tablespoons fresh parsley finely chopped
- Salt and freshly ground black pepper to taste
For the Sandwich:
- 1 pound thinly sliced roast beef
- 4 ciabatta rolls or Italian hoagie rolls
- 2 cups fresh arugula
- 1/2 red onion thinly sliced and pickled (optional)
- 1/2 cup shaved Parmesan cheese
- Extra virgin olive oil for drizzling
Instructions
- Make the Tuna Genovese Sauce: In a medium bowl, use a fork to gently flake the tuna into smaller pieces while maintaining some texture. Add minced anchovies and garlic, mixing gently to distribute evenly.
- Add Seasonings: Incorporate the chopped capers, then slowly drizzle in the lemon juice while stirring. Add the olive oil gradually, followed by the mayonnaise, stirring until you achieve a creamy, cohesive consistency.
- Finish the Sauce: Fold in the fresh parsley and season generously with salt and pepper. Taste and adjust seasoning as needed. For enhanced flavor, refrigerate for 30 minutes to allow flavors to meld.
- Warm the Roast Beef: Heat the roast beef slices gently in a large skillet over medium-low heat for 2-3 minutes, or warm briefly in the microwave to take the chill off.
- Prepare the Bread: Slice the rolls horizontally and lightly toast the cut sides under the broiler for 1-2 minutes until golden.
- Assemble the Sandwich: Spread a generous layer of the tuna Genovese sauce on the bottom half of each roll. Arrange the warmed roast beef over the sauce, then top with fresh arugula, pickled red onions if desired, and shaved Parmesan.
- Final Touch: Drizzle lightly with extra virgin olive oil and finish with freshly cracked black pepper. Cap with the top half of the roll and let sit for 2-3 minutes before serving.
Notes
- Tuna Quality: Use premium oil-packed Italian tuna brands like Rio Mare, Callipo, or Ortiz for best results
- Make-Ahead: The tuna sauce can be prepared up to 3 days in advance and stored refrigerated
- Bread Choice: Sturdy bread is essential - ciabatta, Italian hoagie rolls, or crusty baguette work best
- Optional Additions: Try adding caramelized onions, roasted peppers, or hard-boiled egg slices
- Storage: Store components separately and assemble fresh to prevent soggy bread
- Variations: Serve the tuna mixture over pasta, polenta, or salad greens for a different presentation
Nutrition
Nutrition Facts
Buona Beef Tuna Genovese Copycat Recipe
Amount per Serving
Calories
685
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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