In a small mixing bowl, combine parsley, basil, capers, garlic, anchovy paste, red pepper flakes, and black pepper. Slowly drizzle in olive oil and vinegar, whisking until blended.

In a mixing bowl, add cannellini beans, cherry tomatoes, olives, and red onion. Lightly sprinkle kosher salt and gently toss with a spatula.

Drizzle the salsa verde over the salad mixture and fold gently to coat without crushing the beans.

If using, mix in Parmesan and layer tuna on top.

Transfer to a serving platter, garnish with herbs and olive oil, and serve cold or at room temperature.