In a small bowl, mix together chopped fresh parsley, basil leaves, capers, minced garlic, and anchovy paste (if using) until well combined. Drizzle in high-quality extra virgin olive oil and red wine vinegar, then season with red pepper flakes and freshly ground black pepper. Whisk this vibrant mixture until emulsified and set it aside.

In a medium mixing bowl, combine drained and rinsed cannellini beans, quartered cherry tomatoes, pitted olives, and thinly sliced red onion. Sprinkle a pinch of kosher salt over the mixture, and using a spatula, gently toss the ingredients together.

Once your salad ingredients are mixed, take the prepared salsa verde and drizzle it generously over the beans and vegetables. Toss everything carefully to ensure the beans remain intact and coated in the dressing.

Delicately incorporate parmesan shavings into the salad mixture, allowing them to mingle without breaking apart. Adjust the seasoning with additional black pepper or salt if needed.

If desired, top with drained albacore tuna for an extra boost of protein. Serve alongside slices of crusty bread, enjoyed chilled or at room temperature.