Remoulade:

1. 1/4 celeriac, julienned
2. 45 mL (3 tbsp.) mayonnaise
3. 30 mL (2 tbsp.) lemon juice (about ½ lemon)
4. To taste, salt
5. and pepper

Tuna tartare:

1. 3 slices of prosciutto
2. 1 250-g TARTARE-grade yellowfin tuna fillet, cut into small cubes
3. 1 pear, cut into small cubes
4. 1/2 ripe avocado, cut into small cubes
5. 15 mL (1 tbsp.) hoisin sauce
6. 15 mL (1 tbsp.) olive oil
7. 5 mL (1 tsp.) Sushi à la Maison tartar base
8. To taste, salt
9. and pepper