In a medium bowl, combine chopped parsley, basil, capers, minced garlic, and anchovy paste. Drizzle in olive oil and red wine vinegar. Whisk until well mixed.

In a separate bowl, add drained cannellini beans, halved cherry tomatoes, sliced red onion, and torn olives. Toss together with kosher salt.

Drizzle salsa verde over the salad mixture, tossing gently. Optionally fold in parmesan cheese and albacore tuna. Serve chilled or at room temperature with crusty bread.