Buona Beef Tuna Genovese Copycat Recipe

There’s something magical about recreating a restaurant favorite at home, especially when it’s as comforting and flavorful as Buona Beef’s Tuna Genovese sandwich. Growing up in Chicago, I’d often find myself at Buona Beef, savoring their iconic sandwiches packed with bold Italian flavors. 

The Tuna Genovese was always a standout—juicy, zesty, and perfectly balanced with that signature Italian flair. After countless experiments in my kitchen, I’ve nailed a copycat recipe that brings all those nostalgic flavors to life. 

This recipe is my love letter to that sandwich, blending tender tuna, tangy giardiniera, and a creamy, herby dressing that’ll make your taste buds dance. It’s simple enough for a weeknight dinner but feels like a special treat. Let’s dive into making this Chicago-style classic at home!

Why You’ll Love This Buona Beef Tuna Genovese Copycat Recipe

This Tuna Genovese copycat is a flavor-packed, easy-to-make sandwich that captures the essence of Buona Beef’s beloved dish. It’s got everything: flaky tuna, a vibrant Italian dressing, spicy giardiniera, and crusty bread that soaks up all the goodness. Perfect for lunch or dinner, it’s a crowd-pleaser that’s customizable and budget-friendly.

  • Quick and easy: Ready in under 20 minutes.
  • Authentic flavors: Mimics Buona Beef’s iconic taste.
  • Versatile: Great for meal prep or casual gatherings.
  • Customizable: Adjust the spice or ingredients to your liking.

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Ingredients For Buona Beef Tuna Genovese Copycat

You’ll need a handful of simple ingredients to bring this sandwich to life. Most are pantry staples or easy to find at your local grocery store.

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Kitchen Equipment Needed

You don’t need fancy tools to make this recipe—just a few kitchen basics. Here’s what you’ll use:

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Step-by-Step Instructions

Let’s break this down into simple, beginner-friendly steps to create your Tuna Genovese masterpiece.

1. Drain the Tuna

Open your two cans of canned tuna using a can opener. Pour the tuna into a fine-mesh strainer or use the lid to press out as much water as possible. 

You want the tuna as dry as possible to avoid a watery salad. Place the drained tuna in a medium-sized mixing bowl and break it up slightly with a spoon to make it easier to mix later.

2. Prep the Vegetables

Rinse your celery stalk under cold water and pat it dry. On a cutting board, use a knife to finely chop the celery into small, 1/4-inch (0.5cm) pieces for a nice crunch. 

Next, peel and finely dice about 2 tablespoons (20g) of red onion—you want tiny pieces so the onion doesn’t overpower the dish. 

Finally, chop 1 tablespoon (4g) of fresh parsley finely to add a fresh, herby note. Set these aside.

3. Mix the Tuna Salad

In the mixing bowl with the tuna, add 1/4 cup (60ml) of mayonnaise, 2 tablespoons (30ml) of Italian dressing, 1/4 cup (60g) of drained giardiniera, the chopped celery, red onion, and parsley. 

Squeeze in 1 teaspoon (5ml) of lemon juice for brightness, then sprinkle in 1/4 teaspoon (1g) each of salt and black pepper. 

Use a spoon or spatula to gently fold everything together until the tuna is evenly coated. Taste and adjust seasoning if needed—some giardiniera can be saltier, so go easy on the salt at first.

4. Prepare the Bread

Take your Italian bread or baguette and place it on the cutting board. Use a knife to slice the loaf in half lengthwise to create a top and bottom for your sandwich. 

If the bread is very thick, you can scoop out a bit of the soft interior to make room for the filling. For extra crunch, you can lightly toast the bread in a toaster oven for 2-3 minutes at 350°F (175°C).

5. Assemble the Sandwich

Lay 4 romaine lettuce leaves evenly across the bottom half of the bread to create a sturdy base. Next, thinly slice 1 tomato into rounds and layer them over the lettuce. 

Spoon the tuna salad mixture generously over the tomatoes, spreading it evenly with a spoon. Press it down gently to keep it compact. 

Place the top half of the bread over the filling and press down lightly to hold everything together.

6. Slice and Serve

Using a knife, cut the sandwich into 4-6 equal portions, depending on your preferred serving size. A serrated knife works best for clean cuts through the crusty bread. 

Serve immediately or wrap tightly in plastic wrap if you’re saving it for later.

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Tips for Success

To make your Tuna Genovese shine, here are some tips I’ve learned from my kitchen experiments.

  • Drain the tuna thoroughly to avoid a soggy sandwich.
  • Use high-quality canned tuna for better texture and flavor.
  • Adjust the giardiniera amount based on your spice tolerance.
  • Chill the tuna salad for 10 minutes before assembling for a refreshing bite.
  • Choose a sturdy Italian bread to hold the filling without falling apart.

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Serving Suggestions

This sandwich is a meal on its own, but pairing it with the right sides elevates the experience. It’s perfect for a casual lunch, picnic, or light dinner with a Chicago-inspired vibe.

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Variations to Try

This recipe is super versatile, so feel free to tweak it to suit your tastes or what’s in your pantry.

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Storage and Reheating

This sandwich is best enjoyed fresh, but you can store components separately to keep it tasting great. Store the tuna salad in an airtight container in the fridge for up to 3 days. 

Keep the Italian bread, romaine lettuce, and tomato separate to avoid sogginess. Assemble just before eating. If you need to store an assembled sandwich, wrap it tightly in plastic wrap and eat within 24 hours. Reheating isn’t recommended, as the tuna salad is best cold.

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Nutritional Facts

Here’s a rough breakdown per serving (based on 4 servings):

  • Calories: 350 kcal
  • Protein: 20g
  • Fat: 18g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Sodium: 800mg

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Health Benefits of Key Ingredients

This Tuna Genovese isn’t just delicious—it’s packed with ingredients that are good for you. From heart-healthy tuna to nutrient-rich veggies, this sandwich offers a balance of flavor and wellness.

  • Tuna: Rich in omega-3 fatty acids, supporting heart and brain health.
  • Celery: Low in calories and high in fiber, aiding digestion.
  • Romaine lettuce: Packed with vitamins A and K for eye and bone health.
  • Tomato: High in antioxidants like lycopene, promoting heart health.
  • Parsley: Contains vitamin C and antioxidants for immune support.

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FAQs About Buona Beef Tuna Genovese Copycat Recipe

1. Can I use fresh tuna instead of canned?

Yes, you can use fresh tuna, but it’ll require cooking first. Grill or sear a 5 oz (140g) tuna steak until medium-rare, let it cool, then flake it into the salad. Canned tuna is quicker and closer to Buona Beef’s version.

2. How spicy is the giardiniera in this recipe?

The spice level depends on the giardiniera you choose. Mild giardiniera adds a gentle kick, while hot versions bring more heat. Taste it first and adjust the amount to your preference.

3. Can I make this recipe gluten-free?

Absolutely! Swap the Italian bread for a gluten-free baguette or wrap the filling in lettuce leaves for a low-carb option.

4. How can I make this lower in fat?

Use Greek yogurt instead of mayonnaise and reduce the Italian dressing to 1 tablespoon (15ml). This cuts fat while keeping the flavor creamy.

5. Can I prep the tuna salad ahead of time?

Yes, you can make the tuna salad up to 3 days in advance. Store it in an airtight container in the fridge and assemble the sandwich just before serving to keep the bread crisp.

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Final Thoughts

This Buona Beef Tuna Genovese copycat recipe is like a warm hug from Chicago’s food scene, packed with bold, tangy flavors that make every bite a joy. It’s been a hit at my family gatherings, and I love how easy it is to whip up for a quick lunch or a cozy dinner. 

The mix of creamy tuna, spicy giardiniera, and crusty bread is pure comfort food magic. I hope you have as much fun making and eating this as I do! Give it a try, and let me know how it turns out in your kitchen.

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