In a small bowl, combine parsley, basil, capers, garlic, anchovy paste, red pepper flakes, and black pepper. Stir in olive oil and red wine vinegar until well mixed.

In a medium mixing bowl, add the cannellini beans, cherry tomatoes, green olives, and red onion. Sprinkle with kosher salt and gently toss together.

Drizzle the salsa verde over the salad mixture and carefully toss to coat the ingredients without mashing the beans.

Fold in parmesan shavings lightly and add tuna if desired. Mix to incorporate.

Transfer the salad to a serving platter and garnish with extra herbs and olive oil before serving.