Prepare Salsa Verde: In a small mixing bowl, combine chopped fresh parsley, basil, capers, minced garlic, and anchovy paste (or soy sauce for a vegan version). Drizzle in high-quality extra virgin olive oil and red wine vinegar, then sprinkle in red pepper flakes and freshly ground black pepper. Whisk until well blended, creating a zesty dressing.

Combine Salad Ingredients: In a medium-sized bowl, gently toss together the creamy cannellini beans, halved cherry tomatoes, sliced green olives, and finely chopped red onion. Add a pinch of kosher salt to enhance the flavors and mix gently to avoid mashing the beans.

Dress Salad: Carefully pour the vibrant salsa verde over the salad mixture. Using a spatula or large spoon, gently toss the salad to incorporate the dressing, ensuring the beans remain intact.

Finish and Serve: Once fully combined, add delicate shavings of Parmesan cheese on top of the salad. If incorporating tuna, gently fold it in now. Serve the salad with crusty bread on the side.