In a small bowl, combine fresh parsley, basil, capers, garlic, anchovy paste (if using), red pepper flakes, and olive oil, and red wine vinegar. Mix until well blended.

In a medium bowl, mix the rinsed cannellini beans, quartered cherry tomatoes, torn olives, and sliced red onion. Sprinkle kosher salt over the mixture and toss gently.

Drizzle the prepared salsa verde over the salad ingredients. Toss lightly to coat evenly.

Sprinkle parmesan shavings over the top if desired, and add tuna if using.

Serve chilled or at room temperature, optionally with crusty bread.