For the celeriac rémoulade, whisk the lemon curd, mayonnaise and Dijon mustard together in a bowl. Fold in the celeriac and season, to taste, with salt and freshly ground black pepper.
For the salad, separate the leaves of the chicory and place into a bowl.
In a separate bowl, whisk together the olive oil, vinegar, Dijon mustard and sugar until well combined. Pour over the chicory leaves and mix until the chicory leaves are coated in the dressing.
Meanwhile, for the seared tuna, rub each piece of tuna with a little olive oil and season, to taste, with salt and freshly ground black pepper.
Heat a frying pan over a high heat until hot. Fry the tuna for 20 seconds on each side (for rare), or until cooked to your liking.
To serve, arrange the chicory onto each of 4 serving plates, spoon some celeriac rémoulade on top and finish with a piece of tuna.
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