Tuna "Salad" Tonnato

For the sauce: 

• 2 egg yolks
• 2 anchovy filets
• 2 tbsp capers
• 1 small clove garlic, or slice from a full clove
• 2 tbsp lemon juice
• 2 cups olive oil (or ½ cup extra virgin olive oil and ½ cup canola oil)
• 2 tbsp sliced chives
• 1 tbsp sweet relish
• 1 tsp red chili flakes

For the salad:

• 5 stalks celery, washed
• 2 tbsp finely diced red onion
• 1 cup cut frisee (washed)
• 1 tbsp sweet relish
• 1 tbsp chopped green olives
• 1 tbsp chopped capers
• 1lb albacore tuna

1. First make the sauce. Combine the egg yolks, anchovies, capers, garlic and lemon juice in a blender, and turn on low speed to begin mixing. Open the lid, and slowly drizzle in the olive oil. As the sauce thickens, gradually increase the speed to medium. Taste the sauce and adjust seasoning with salt and pepper. Transfer to a container and stir in the chives, relish, and chili flakes. Keep refrigerated until ready to use.
2. Use a vegetable peeler to peel the outer layer of the celery, discard the peelings and dice the ribs into small pieces. Place the diced celery in a bowl with the diced red onion, frisee, relish, olives and capers. Stir in 1 – 2 spoonfuls of the sauce, just enough to lightly coat the salad.
3. Divide the salad in half and make a mound in the center of two plates. Set aside.
4. Slice the albacore crosswise into thin pieces (about ¹/8 -in or thinner), and lay each slice, slightly overlapping on top of the salad to cover the vegetables.
5. Season the top of the albacore on each plate with a pinch of salt and drizzle the remaining sauce over the top. If you like, garnish with celery leaves and a lemon wedge.