Bring a large pot of water to boil. Lightly cook broccoli and cauliflower florets for about 1 to 2 minutes. Remove, drain, and set aside.
Cook noodles according to packaging instructions. Drain and place into a casserole dish. Add cooked vegetables and sliced olives. Crumble tuna on noodles and vegetables.
In a medium saucepan add olive oil. Stir in all purpose flour. Cook for 1 to 2 minutes. Add dry mustard, milk, and chicken broth. Season with salt and pepper. Cook and stir until slightly thickened and bubbly.
Pour over noodles, vegetables, and tuna. Sprinkle with panko breadcrumbs and parmesan cheese. Baked uncovered in a 375°F (190°C) oven for 25 to 30 minutes.
Serve warm garnished with parsley. Squeeze lime wedges over noodles, if desired.