Cut tuna and veal fillet into cubes with a large, sharp kitchen knife and chop finely. Season with the listed spices according to personal taste, refrigerate. Before that, caramelize the sugar, add the peach, extinguish with vinegar as well as the port wine. Cook everything at low temperature until puree-like, gradually adding garlic, saffron, ginger and thyme. Season with salt, pepper and lime zest and thicken with butter.
Chill. Arrange the two tatars in a metal ring as a tartlet, place on a plate, add the peach chutney. Garnish with fried arugula and baked brick dough sprinkled with sesame seeds.
Tartar of the veal and tuna with braised thyme : > peach chutney.
Tip: Stock up on high-quality spices – it pays off!