If you’ve ever tried the Buona Beef Tuna Genovese sandwich, you know it’s unlike anything else—rich, bold, and absolutely unforgettable. This Buona Beef Tuna Genovese copycat recipe captures every layered flavor of the original, with tender, oil-packed tuna, briny capers, and a citrusy herb dressing all packed into crusty bread. In this post, I’ll walk you through the backstory of this cult-favorite sandwich, share the ingredients that define it, and show you exactly how to recreate it in your kitchen. Whether you’re a Buona regular or new to Italian-style tuna, this copycat recipe will hook you from the first bite.
Buona Beef Tuna Genovese (Copycat Recipe)
Ingredients
Method
- Drain tuna, reserving a bit of the olive oil.
- Gently flake tuna into a bowl.
- Add capers, onion, parsley, lemon juice, vinegar, olive oil, and salt.
- Mix gently and let rest 10–15 minutes.
- Toast bread and optionally rub with garlic.
- Spread tuna mix on bottom half of bread.
- Top with optional greens or pickled vegetables.
- Close sandwich and press lightly.
- Serve immediately or wrap to-go.
Notes
Tuna mix can be made 3 days in advance.
Try leftovers over salad or crostini.
Why Buona’s Tuna Genovese Became a Cult Classic
The Story Behind the Buona Beef Tuna Genovese Copycat Recipe
The first time I tasted Buona’s Tuna Genovese, it was during a weekend lunch with my husband at their Oakbrook location. We were both hooked instantly. I couldn’t stop marveling at how such humble ingredients came together to create something so rich and balanced—no mayo, no fuss—just bright, clean, bold flavor. That experience inspired me to create a Buona Beef Tuna Genovese copycat recipe we could enjoy anytime.
What makes this sandwich stand out is its simplicity: Italian-style tuna preserved in olive oil, fresh parsley, sharp red onions, zesty lemon juice, and salty capers all come together to form a flavor-packed mix that’s served on toasted bread. It’s hearty without being heavy, and totally crave-worthy.
This sandwich isn’t just a bite of Italy—it’s a love letter to Mediterranean cooking. The flavors are honest and unmasked, and the ingredients shine because they’re handled with care. It reminds me a bit of my own Italian Tuna Pasta Salad—fresh, vibrant, and filling. If you’re into easy Mediterranean-inspired meals, you’ll also love the healthy options featured in my Healthy Mediterranean Sandwiches roundup, which highlight similar bold flavors.
What Makes Genovese-Style Tuna So Unique
Unlike your usual tuna salad, Genovese-style tuna skips the mayonnaise completely. Instead, it leans on high-quality tuna packed in olive oil—this adds natural richness without needing anything creamy. The magic lies in a dressing made of lemon juice, red wine vinegar, minced garlic, olive oil, and finely chopped capers and parsley. Letting it sit for 10 to 15 minutes allows the flavors to meld beautifully.
Capers bring in a punch of brine that cuts through the tuna’s richness. Red onions add bite, while lemon brightens everything. Some recipes even call for anchovy paste for extra umami, though I find the base version more than satisfying on its own. When spooned generously onto crusty bread, you get texture, contrast, and flavor in every bite.
What’s especially great about this recipe is how you can adapt it while keeping that classic essence. We’ll dive into ingredient options and smart swaps next.
Essential Ingredients & Savvy Substitutions
Core Ingredients for an Authentic Flavor
To truly recreate the Buona Beef Tuna Genovese copycat recipe, start with the best ingredients. This sandwich is all about bold simplicity, so each element matters. First and foremost, choose Italian tuna packed in olive oil—not water. The oil preserves the tuna’s rich texture and infuses it with flavor.
Next, grab a handful of fresh flat-leaf parsley, a small red onion sliced paper-thin, and a generous tablespoon of capers. Add freshly squeezed lemon juice for brightness and a splash of red wine vinegar for balance. Extra virgin olive oil rounds it all out, helping the flavors blend beautifully as they rest.
Crusty bread is essential. A fresh ciabatta roll or sliced Italian loaf works best, but any sturdy bread with good chew will hold up to the juicy tuna mix. Some folks love adding a thin layer of aioli or mustard on the bread for an extra kick, but the original version keeps it classic.
This flavor profile reminds me a lot of the ingredients in my Tuna Meal-Prep Ideas, where good olive oil and sharp herbs elevate even the simplest dishes. If you’re already into bold Mediterranean flavors, my Mediterranean Sandwich Variations also offer more ideas on how to build out from this base.
Smart Swaps & Alternative Cuts
One of the best parts of this copycat recipe is how easily it adapts to what you have on hand. While Italian olive-oil tuna is ideal, you can use regular canned tuna and mix in a bit more olive oil for moisture. Don’t have red onions? Try shallots for a milder, sweeter edge. If you’re sensitive to raw onions, give them a quick soak in cold water to take the bite off.
Not a fan of capers? Chopped green olives offer a similar briny note. Want extra protein? A sliced hard-boiled egg or a few anchovy fillets turn this into a powerhouse sandwich. For bread, crusty sourdough, hoagie rolls, or even focaccia are all excellent backups. A lot of Chicago locals even add giardiniera for heat and crunch—a regional touch that blends beautifully with the rest.
This sandwich’s crave-worthy flavor, packed with bold Mediterranean ingredients, reminded me how low-carb creations don’t have to sacrifice taste. For example, my Chaffles BLT recipe brings all the crunch and flavor of a classic without the carbs—perfect if you’re looking to keep things light while still enjoying a hearty sandwich experience.
You’ll find more about building around this flavor base in my Pinterest.
Up next: we’ll break down the simple steps to prepare the tuna mix and layer your sandwich like Buona does.
Step-by-Step Cooking & Sandwich Build
Making the Tuna Genovese Base
The heart of this Buona Beef Tuna Genovese copycat recipe is the tuna mixture. Start by draining your tuna—if it’s packed in olive oil, you’ll want to reserve a little of that flavorful oil. Place the tuna in a bowl and gently flake it with a fork to break up any large chunks.
Next, finely chop a small red onion (or shallot), a tablespoon of capers, and a handful of fresh flat-leaf parsley. Toss these into the bowl with the tuna. Add the juice of half a lemon, a splash of red wine vinegar, a tablespoon or two of olive oil, and a pinch of sea salt. Stir gently until everything is well coated and evenly distributed.
Let the mixture rest at room temperature for 10–15 minutes. This short wait allows the acidic ingredients to mellow and helps the flavors develop. If you’re prepping ahead, you can refrigerate the tuna mix for up to 3 days.
This base also doubles beautifully as a topping for my Pickled Vegetables Topping—try spooning it over a toast with quick pickles or pairing it with lightly roasted bell peppers.
Building It Buona-Style
While the tuna mix is resting, prep your bread. Slice a ciabatta roll or sturdy Italian loaf and toast it lightly until just golden. If you like, rub the toasted inside with a peeled garlic clove for an aromatic edge. Optional spreads like lemony aioli or Dijon mustard can go down as the first layer, but keeping it simple preserves the original flavor.
Now, load up your sandwich. Start with a generous spoonful of the tuna mixture, spreading it evenly across the bottom slice. Add fresh arugula or baby spinach if you want a peppery bite. For texture and a hint of heat, top with a bit of Pickled Vegetables Topping or classic Chicago giardiniera.
Some Buona fans like to add a slice of hard-boiled egg, tomato, or a sharp cheese like provolone. You can heat the assembled sandwich in a panini press or skillet for 1–2 minutes to warm it through and meld the layers slightly, but it’s just as flavorful cold.
Need help mastering spreads and sauces for this or other sandwiches? My guide to Perfect Homemade Aioli is the perfect companion.
Get ready—next up we’ll cover serving ideas, storage tips, and clever leftover twists to get even more from your effort.
Serving, Storage & Flavor Variations
Sides That Elevate the Experience
This Buona Beef Tuna Genovese copycat recipe is already a standout, but pairing it with the right sides takes the meal to the next level. For that satisfying deli-style crunch, serve it with kettle-cooked potato chips or a handful of sea salt crisps. If you’re leaning Mediterranean, a tangy cucumber-tomato salad adds cool contrast and balances the richness of the tuna.
Other great companions include lemony couscous, roasted red pepper soup, or a cold pasta salad with olives and feta. These light, flavorful sides echo the brightness of the sandwich without competing for attention.
You’ll find similar pairings featured in my Meal-Prep Tuna Bowls collection, where I explore how to balance tuna with grains, greens, and zesty dressings. I also cover several simple sides in my Leftover Tuna Recipes guide, perfect if you’re planning meals for the week.
Make-Ahead Tips & Leftover Hacks
Tuna Genovese is ideal for prepping ahead. You can make the tuna mixture up to three days in advance—just store it in an airtight container in the fridge. If you’re packing sandwiches to-go, keep the tuna separate from the bread until you’re ready to eat. This prevents sogginess and keeps the textures just right.
Leftovers are a blessing with this recipe. Spoon extra tuna over a mixed greens salad or serve it on crostini as an appetizer. I’ve even used it as a topping for my Leftover Tuna Recipes croissant melt—layer with cheese and toast until bubbly for an easy dinner fix.
Craving something lighter? Wrap the tuna mix in a collard or lettuce leaf with a few slices of avocado and a dash of hot sauce for a low-carb, high-flavor twist. And if you’re cooking for more than one, double the batch—it disappears fast.
Now let’s tackle some frequently asked questions readers have about making and customizing this flavor-forward classic.
FAQs
What ingredients make Buona Beef Tuna Genovese unique?
The signature flavor comes from high-quality tuna packed in olive oil, combined with lemon juice, capers, garlic, red onion, and parsley. This Mediterranean-style blend skips the mayo and relies on fresh, bold ingredients to create a light yet flavorful filling that’s distinctly different from traditional American tuna salad.
Can I substitute different cuts of beef in this copycat recipe?
While the name “Beef Tuna Genovese” may cause confusion, the original sandwich contains no beef. It’s all about tuna prepared Genovese-style. If you’re looking for a beef-and-tuna combo like Vitello Tonnato—a classic Italian dish of veal with tuna sauce—you could experiment, but this recipe sticks to the original tuna-only format.
How long does it take to make Beef Tuna Genovese from scratch?
Prep time is minimal—just 10–15 minutes to mix ingredients and rest the flavors. If you toast bread and prep sides, total time stays under 30 minutes. For variations involving caramelized onions (as seen in some interpretations), allow up to 45–50 minutes.
What sides pair best with Tuna Genovese?
Popular sides include kettle chips, pasta salad, cucumber-tomato salad, or roasted red pepper soup. Lighter options like couscous or arugula salad keep the meal balanced, while Chicago-style giardiniera adds a zesty, crunchy contrast.
Conclusion
Recreating this Buona Beef Tuna Genovese copycat recipe at home brings all the rich, herbaceous flavor of the original into your own kitchen. It’s fresh, fast, and built with ingredients that shine on their own. Whether you’re serving it for lunch, prepping it for the week, or impressing guests, this sandwich delivers every time. Don’t forget to experiment with your own toppings, and if you loved this, check out my Mediterranean Sandwich Variations for more ideas. Now grab that loaf of ciabatta—your Genovese moment awaits.
