The first time I tried the Buona Beef Tuna Genovese, I was standing in line on a random Tuesday, craving something different from my usual order. One bite, and I was completely hooked—the tender tuna, that garlicky Genovese sauce, the way everything just melted together. I literally went back the next week.
But here’s the thing: I couldn’t stop thinking about making my own Buona Beef Tuna Genovese copycat recipe. And you know me—I had to figure out how to recreate it at home. After way too many kitchen experiments (and a few disasters involving overcooked tuna), I finally cracked it. This copycat recipe tastes just like the original, maybe even better because you can control exactly how garlicky and herbaceous you want it.
What Makes Buona Beef’s Tuna Genovese So Special?
If you’ve never had it, let me paint the picture. It’s not your typical tuna sandwich—this is Italian comfort food at its finest. The tuna is packed in oil, incredibly tender, and dressed in this vibrant green Genovese sauce that’s basically pesto’s more sophisticated cousin. Fresh basil, loads of garlic, Parmesan, and just enough olive oil to bring everything together.
The genius is in the simplicity. It’s the kind of dish that relies on quality ingredients doing their thing, which means you don’t need fancy techniques or a million steps. Just good tuna, fresh herbs, and a little patience.
I learned this the hard way after my first attempt, when I used regular canned tuna in water. Big mistake. It turned out dry and sad, nothing like what I remembered. Oil-packed tuna is absolutely essential here—it keeps everything moist and adds this richness that water-packed just can’t deliver. If you’re curious about other quality canned seafood options, I’ve got a whole guide on the best canned salmon that covers what to look for when buying preserved fish.
My Journey to the Perfect Buona Beef Copycat
I’ll be honest, my first few tries at this Buona Beef Tuna Genovese copycat were rough. I made the sauce too thick, then too runny. I added too much cheese once and ended up with something that tasted more like a cheesy dip than Genovese sauce. Jamie kept encouraging me, saying each version was “getting closer,” which was sweet but also meant I wasn’t quite there yet.
The breakthrough came when I stopped overthinking it. I realized the sauce needed to be loose and almost dressing-like, not thick like traditional pesto. And the garlic? It needs to be mellowed slightly—raw garlic can be too sharp and overpowering. A quick sauté makes all the difference.
Ingredients You’ll Need for This Tuna Genovese Recipe
Here’s what goes into this beauty:
For the Genovese Sauce:
- 2 cups fresh basil leaves, packed
- 4 cloves garlic (I usually do 5, but that’s me)
- 1/2 cup extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- 2 tablespoons pine nuts (walnuts work if you don’t have pine nuts)
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
For the Tuna:
- Two 5-ounce cans premium Italian tuna in olive oil (don’t drain it!)
- 1 tablespoon capers, rinsed
- 1/4 red onion, very thinly sliced
- Cherry tomatoes for serving (optional, but they add nice brightness)
Trust me on this one—invest in good quality tuna. The imported Italian stuff in the glass jars or fancy tins is worth every penny. I usually grab mine at the farmers market on Saturdays, and it makes such a difference compared to regular grocery store cans.
How to Make This Buona Beef Tuna Genovese Copycat Recipe
Step 1: Toast the Pine Nuts
Start by toasting your pine nuts in a dry skillet over medium heat for about 3-4 minutes, shaking the pan occasionally. They should smell nutty and turn golden brown. (Don’t walk away from them—I’ve burned these more times than I care to admit. They go from perfect to charred in literally 30 seconds.)
Step 2: Mellow That Garlic
In the same skillet, add a tiny drizzle of olive oil and gently cook your garlic cloves for about 2 minutes on low heat. You’re not trying to brown them, just take the raw edge off. Your kitchen will smell absolutely incredible.
Step 3: Blend the Genovese Sauce
Throw your basil, toasted pine nuts, cooked garlic, Parmesan, lemon juice, and about half the olive oil into a food processor or blender. Pulse until everything’s combined but still has some texture—you don’t want baby food here. With the motor running, slowly drizzle in the remaining olive oil until the sauce is smooth but pourable. Season with salt and pepper.
The consistency should be like a thin pesto or vinaigrette. If it’s too thick, add a splash more olive oil or even a teaspoon of the oil from your tuna can.
Step 4: Prepare the Tuna
Gently break apart your tuna in a bowl, keeping some nice chunks intact. Don’t shred it completely—those tender pieces are part of the charm. Fold in the capers and sliced red onion. Then add about half your Genovese sauce and gently mix everything together.
Step 5: Let It Rest
Here’s a secret that makes a huge difference: let this sit for at least 15 minutes before serving. The flavors need time to marry, and the tuna absorbs the sauce beautifully. I usually make this in the morning and let it hang out in the fridge until lunch. It gets even better.
5 Ways to Serve Your Tuna Genovese
At Buona Beef, they serve this on crusty Italian bread, and honestly? That’s perfection. I’ve tried it about a hundred different ways, and nothing beats a good roll with some structure to it.
But I’ve also discovered some other winners:
- Over arugula: The peppery greens work beautifully with the herbaceous sauce
- Stuffed in tomatoes: Hollow out some big beefsteak tomatoes for an impressive lunch
- On crostini: Perfect for entertaining (yes, I’ve brought this to parties)
- With pasta: Toss with hot spaghetti and add some pasta water to loosen the sauce
- In lettuce wraps: Light and refreshing for a low-carb option
If you’re looking for another Italian-inspired seafood dish, my Olive Garden Shrimp Scampi recipe has that same garlic-forward vibe and comes together just as quickly. And for a completely different take on seafood, try my smoked salmon with cucumber rolls—they’re elegant and ridiculously easy.
My Hard-Earned Tips & Tricks
On the basil: I keep mine in a glass of water on the counter like flowers, and it stays fresh for days. Jamie thinks I’m weird, but it works.
Storage: This Buona Beef copycat keeps in the fridge for 2-3 days in an airtight container. The sauce might darken slightly (basil does that), but the flavor stays incredible.
Make it your own: Sometimes I add a pinch of red pepper flakes for heat, or throw in some chopped olives because I’m obsessed with briny flavors.
Gluten-free option: Serve it in lettuce cups or over gluten-free bread. Jamie does this all the time, and it’s just as satisfying. Actually, if you’re into lettuce wraps, my ground beef lettuce wraps are another quick weeknight favorite.
The garlic debate: Look, I know some people prefer raw garlic in their pesto-style sauces. If that’s you, skip the sautéing step. But for me, the mellowed garlic makes this Tuna Genovese recipe taste more like Buona Beef’s version—a little less aggressive, more balanced.
Why This Buona Beef Tuna Genovese Copycat Works
The beauty of this Buona Beef Tuna Genovese copycat recipe is that it hits all the right notes without requiring any special skills. The sauce comes together in minutes, the tuna needs zero cooking, and the result tastes like you’ve been perfecting this recipe for years.
I make this at least twice a month now, usually on those nights when I want something that feels restaurant-special but doesn’t involve me standing over a hot stove. It’s become one of those recipes I’m secretly proud of, the kind where people ask for the recipe and I act casual like it’s no big deal.
Don’t worry if your sauce looks a little different from mine—every batch varies slightly depending on how much oil your basil absorbed or how generous you were with the Parmesan. That’s the fun part. Make it yours, adjust the garlic (I always add extra), and enjoy every single bite.
And honestly? Once you nail this Buona Beef Tuna Genovese copycat, you might never order it at Buona Beef again. Or maybe you will, just to compare and feel smug about how close you got. Either way, you’re winning.
Buona Beef Tuna Genovese Copycat Recipe
Ingredients
Method
- Toast the pine nuts: Heat a dry skillet over medium heat. Add pine nuts and toast for 3-4 minutes, shaking the pan occasionally, until golden brown and fragrant. Watch closely to prevent burning. Remove from heat.
- Mellow the garlic: In the same skillet, add a small drizzle of olive oil and cook garlic cloves over low heat for 2 minutes until softened but not browned. This removes the sharp raw edge.
- Make the Genovese sauce: In a food processor or blender, combine basil leaves, toasted pine nuts, cooked garlic, Parmesan cheese, lemon juice, and half the olive oil. Pulse until combined but still textured. With the motor running, slowly drizzle in remaining olive oil until sauce is smooth and pourable. Season with salt and pepper to taste.
- Prepare the tuna mixture: In a medium bowl, gently break apart the tuna, keeping some nice chunks intact. Don’t drain the oil—it adds flavor and moisture! Fold in capers and sliced red onion.
- Combine and rest: Add about half of the Genovese sauce to the tuna mixture and gently fold together. Let the mixture rest for at least 15 minutes to allow flavors to meld. (Trust me on this—it makes a huge difference!)
- Serve: Spoon tuna mixture onto crusty Italian bread, over fresh arugula, or enjoy it however you like! Drizzle with remaining Genovese sauce and garnish with fresh basil and cherry tomatoes if desired.
Notes
- Tuna quality matters: Use premium Italian tuna packed in olive oil for the best flavor and texture. Water-packed tuna will be too dry.
- Sauce consistency: The Genovese sauce should be pourable, not thick like traditional pesto. If too thick, add more olive oil or a teaspoon of oil from the tuna can.
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. The sauce may darken slightly, but flavor remains excellent.
- Make it gluten-free: Serve over greens, in lettuce cups, or on gluten-free bread.
- Customize it: Add red pepper flakes for heat, chopped olives for extra brininess, or use more garlic (I always do!).
- Make ahead: This actually gets better as it sits! Make it in the morning for lunch or the night before for even more developed flavors.
- Calories: 285 kcal
- Protein: 18g
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 1g
- Sodium: 420mg
- Omega-3 Fatty Acids: 850mg