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

In a separate bowl, combine the cannellini beans, cherry tomatoes, olives, and red onion. Sprinkle with kosher salt and toss gently.

Pour the salsa verde over the salad and toss gently to coat without mashing the beans.

Grate or shave Parmesan over the top, mix lightly, and taste to adjust seasoning.

If using, layer albacore tuna on top of the salad before serving with crusty bread.