I think it depends on how you are going to hop it.
If you are going more traditional with more noble-type hops, then I'd go with the English ale yeast.
If you are going with the current trend of citrusy blonde ales, then the San Diego yeast might be a better fit.
But, I also like Steve's suggestion of splitting the batch and trying both. Split batch yeast experiments almost always demonstrate how much of the flavor of a beer is yeast derived. In my experience, it always ends up a lot more distinct than I'd first imagine.