Inglehoffer’s Wasabi Horseradish Sauce Takes Seared Ahi to a Whole New Level
Shortly after we moved to Oregon, we discovered Beaver brand ground horseradish, and it’s always had a home in our fridge, ready to be used in cocktail sauce, salad dressings or with a fine cut of prime rib.
Beaver brand, made by Oregon-based and family-owned Beaverton Foods, is the largest producer of non-refrigerated horseradish and specialty mustards in the U.S. The company also makes a wide variety of best-selling gourmet sauces, garlic, spices, and other unique specialty condiments packaged under these labels: Beaver, Inglehoffer, Napa Valley and Tulelake.
Since 1929, the privately held Beaverton Foods has thrived by following in the footsteps of founder Rose Biggi (pronounced Bee Gee). What started in Rose’s basement — grinding and bottling homegrown horseradish roots — has now grown to a family-owned, multimillion-dollar corporation with more than 150 specialty condiments sold in mainstream grocery and specialty foods stores, restaurants, and gourmet shops throughout the U.S. and in 15 foreign countries. Today, Rose’s son Gene Biggi serves as company president. Contrary to the name, Beaverton is not based in Beaverton, but in Hillsboro.
Recently, the company introduced a new line of mustards called Inglehoffer. The new Inglehoffer Sweet Hot Pepper Mustard is inspired by the company’s best-selling Sweet Hot flavor blended with chipotle, habanero and jalapeño peppers. Inglehoffer Honey Maple Mustard blends honey mustard, which was invented by Gene Biggi, with maple, making a sweet and tangy sensation. It made a plain roast turkey sandwich dazzling, and we’ve even used it as a glaze and dressing for grilled pork tenderloin.
Another Inglehoffer signature is a Wasabi Horseradish sauce. It takes grilled tuna to a whole new level.
You can find many of Beaverton Foods’ specialty mustards and sauces at Fred Meyer’s and Roth’s here in Oregon. Or you can order their products from Beaverton’s website.
Grilled Ahi Tuna with Inglehoffer Wasabi Horseradish sauce
- Ahi tuna steaks
- 2 tablespoons (30 ml.) ponzu sauce
- 1 tablespoon (15 ml.) black sesame oil
- Inglehoffer Wasabi Horseradish sauce to taste
- Rub tuna steaks with ponzu sauce and black sesame oil and marinate refrigerated for one hour.
- Sear tuna steaks in a pan or on the grill over high heat for a minute or two on each side, just enough to sear the outer edges, but don’t cook it through.
- Slice tuna steaks into strips and serve with Inglehoffer Wasabi Horseradish sauce on the side.
Enjoy!
— Vic
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About the Author (Author Profile)
Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.
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We are so glad you enjoyed our products! Your recipe looks delicious!