In a mixing bowl, combine finely chopped parsley, basil, capers, minced garlic, anchovy paste, a pinch of red pepper flakes, and freshly ground black pepper. Slowly drizzle in ¼ cup of extra virgin olive oil and 2 tablespoons of red wine vinegar. Stir briskly until well blended and let rest for about 5 minutes.

In a medium-sized bowl, add a can of drained and rinsed cannellini beans, halved cherry tomatoes, sliced red onion, and quartered olives. Gently sprinkle kosher salt and toss everything with a spatula without mashing the beans.

Drizzle the rested salsa verde over the bean mixture. Use a large wooden spoon to carefully fold the salad and dressing together until well coated.

Top with fresh shavings of parmesan cheese and, if desired, flake in some albacore tuna. Serve immediately or refrigerate for up to 2 hours to let flavors deepen.