In a small bowl, combine freshly chopped parsley, basil, capers, minced garlic, and anchovy paste if using. Drizzle in olive oil and red wine vinegar, then sprinkle with red pepper flakes and black pepper. Mix well to create a vibrant green dressing.

In a medium mixing bowl, gently combine cannellini beans, halved cherry tomatoes, sliced olives, and diced red onion. Sprinkle with kosher salt and toss gently to combine.

Drizzle the salsa verde over the salad mixture and gently fold to combine without mashing the beans.

Top with parmesan shavings and optional albacore tuna. Serve immediately with crusty bread or let sit to chill for a while before serving.