Preheat your oven to 200°C (400°F). Place the baby potatoes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until tender. Drain and set aside.

While potatoes cook, bring another pot of water to a boil. Add the green beans and blanch for 3-4 minutes until crisp-tender. Transfer to ice water to stop cooking, then drain well.

Place the eggs in a small saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 7 minutes for jammy centers. Transfer to ice water, then peel and halve.

Make the vinaigrette by whisking together Dijon mustard, red wine vinegar, minced garlic, extra virgin olive oil, salt, and pepper in a small bowl. Set aside.

Season the tuna steaks generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy skillet over high heat. Sear the tuna for 1-2 minutes per side until the internal temperature reaches 63°C (145°F) for medium. Let rest for 2 minutes, then slice into strips.

Place the flatbreads on a large baking sheet. Brush lightly with olive oil and sprinkle with dried oregano. Bake for 5-7 minutes until golden and slightly crispy.

Arrange the warm flatbreads on serving plates. Top with halved baby potatoes, green beans, cherry tomatoes, and olives, distributing evenly.

Lay the seared tuna slices over the flatbreads and nestle the halved eggs among the vegetables. Drizzle generously with the Dijon vinaigrette.

Garnish with fresh basil leaves, a final drizzle of extra virgin olive oil, and freshly cracked black pepper. Serve immediately while warm.