In a small mixing bowl, combine chopped fresh parsley, fresh basil, capers, minced garlic, olive oil, and red wine vinegar to make the salsa verde.

In a medium-sized bowl, combine the rinsed cannellini beans, halved cherry tomatoes, and torn or sliced olives. Finely dice the red onion and add it in, seasoning with kosher salt.

Drizzle the prepared salsa verde over the salad mixture, tossing gently to coat the ingredients.

Top with Parmesan shavings and canned tuna if desired, then serve with crusty bread.