In a small mixing bowl, combine chopped parsley, basil, capers, minced garlic, anchovy paste, red pepper flakes, and black pepper. Drizzle in olive oil and red wine vinegar, then whisk until blended.

In a medium bowl, add rinsed cannellini beans, halved cherry tomatoes, sliced olives, and diced red onion. Toss with kosher salt until well-distributed.

Drizzle the prepared salsa verde over the salad ingredients and toss gently to coat.

Fold in fresh parmesan shavings and tuna if using, then let the salad sit briefly to marry the flavors.

Garnish with extra olive oil and fresh herbs before serving. Enjoy immediately or chill for flavors to deepen.