Buona beef tuna genovese recipe​

Beef Tonnato (Genoa/Ligurian-leaning “Genovese” style) — detailed recipe

This is the classic cold sliced beef served with a tuna–capers sauce (tonnato). The “Genovese/Ligurian” tilt here is: good olive oil, lemon, capers, a touch of anchovy, and fresh herbs.

Yield

6–8 appetizer portions (or 4 mains)

Ingredients

Beef + poaching broth

• 900 g–1.2 kg (2–2.5 lb) lean beef roast: eye of round, top round, or sirloin tip (even shape helps slicing)
• 2 tbsp olive oil
• 1 medium onion, quartered
• 1 carrot, cut in big chunks
• 1 stalk celery, cut in big chunks (or a small piece celeriac)
• 3 garlic cloves, lightly crushed
• 2 bay leaves
• 8–12 black peppercorns
• 250 ml (1 cup) dry white wine
• 1–1.5 L (4–6 cups) water or light stock (enough to mostly cover)
• 1–2 tsp salt (go lighter if using salted stock)

Tonnato sauce (smooth + glossy)

• 180–220 g (6–8 oz) tuna in olive oil, drained (reserve a spoon of the oil)
• 2–4 anchovy fillets (highly recommended; won’t taste “fishy,” just deeper)
• 1½ tbsp capers, rinsed + more for garnish
• 120–180 g (½–¾ cup) mayonnaise
  Optional lighter version: replace up to half with Greek yogurt
• 3–6 tbsp cold poaching broth (to thin to “nappe” consistency)
• 1–2 tbsp lemon juice, plus more to finish
• 1 tsp Dijon mustard (optional but helps emulsify + brighten)
• Black pepper
• 1–2 tbsp extra-virgin olive oil (Ligurian vibe + sheen), optional

To serve

• Extra capers
• Parsley (or a little basil/marjoram), finely chopped
• Lemon wedges, olive oil drizzle
• Optional: thin-sliced red onion or shaved fennel

Step-by-step

1) Sear the beef (flavor foundation)

1. Pat beef very dry. Lightly salt and pepper.
2. Heat olive oil in a heavy pot/Dutch oven over medium-high.
3. Sear beef 2–3 minutes per side until well browned all around.
   • Don’t rush this: it adds depth so the cold dish doesn’t taste flat.

2) Build the aromatic poaching broth

1. Add onion, carrot, celery, garlic, bay leaves, peppercorns around the beef.
2. Pour in white wine; simmer 2 minutes to blow off harsh alcohol.
3. Add water/stock to mostly cover the beef.
4. Bring just to a boil, then immediately reduce to a bare simmer (gentle bubbles).

3) Gentle cook (aim for sliceable, juicy beef)

Cook time varies by thickness; use temperature if possible.

• Simmer gently until internal temp is:
  • 58–62°C / 136–144°F (best texture for cold slicing; slightly pink)
  • Up to 65°C / 149°F if you prefer more done (a bit drier)

Typical time: 45–80 minutes.

Key rule: keep the liquid at a lazy simmer, not a rolling boil, or the beef tightens and dries.

4) Cool the beef in its broth (non-negotiable for juiciness)

1. Turn off heat.
2. Let beef cool in the broth 45–60 minutes at room temp.
3. Then refrigerate beef in some broth (covered) at least 4 hours, ideally overnight.

This keeps it moist and makes thin slicing much easier.

Make the tonnato sauce (silky, not grainy)

5) Blend

In a blender/food processor combine:

• tuna (drained)
• anchovies
• capers
• mayonnaise (start with 120 g / ½ cup)
• Dijon (if using)
• lemon juice (start with 1 tbsp)

Blend until very smooth.

6) Adjust texture + taste

• Add cold broth 1 tbsp at a time until the sauce is pourable but thick enough to cling to meat.
• Add 1–2 tbsp extra-virgin olive oil for a Ligurian finish and sheen (optional).
• Pepper to taste.
• Add more lemon if it needs lift.

Tip: Capers/anchovies are salty—taste before adding any salt (often none needed).

Slice + assemble

7) Slice the beef very thin

• Remove beef from broth, pat dry.
• Slice across the grain as thin as possible (a long slicer knife helps; partially freezing 15 minutes can help too).

8) Plate like a classic tonnato

1. Arrange slices in a single layer (or slightly overlapping).
2. Spoon/brush sauce over so the meat is mostly covered in a “veil.”
3. Garnish with capers, herbs, a few drops of olive oil, and optional lemon zest.

9) Rest before serving

Refrigerate the assembled dish 20–60 minutes (or up to overnight). It tastes better once the sauce and beef mingle.

Serve cold or cool (not icy).

Common pitfalls (and how to avoid them)

• Boiling the beef: makes it tight and dry → keep a bare simmer.
• Skipping the cool-in-broth step: biggest cause of dry slices.
• Sauce too thick: thin with cold broth, not water (keeps it savory).
• Sauce tasting “fishy”: usually too much anchovy or not enough lemon → reduce anchovy next time; brighten with lemon and olive oil.