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Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water until al dente, adding beans in the last 2 minutes of cooking. Drain, reserving 2 tablespoons cooking liquid. Transfer pasta and reserved liquid to a large bowl (see notes).
Meanwhile, place tomatoes on a lined tray and drizzle over 2 teaspoons extra virgin olive oil. Season. Roast for 10 minutes or until just tender.
Heat reserved tuna oil in a saucepan over medium-high heat. Add anchovy, chilli, garlic and capers. Stir for 1 minute or until aromatic. Add olives. Stir for 1 minute. Transfer to the bowl. Stir in the tuna and spring onion.
Combine the parsley, mint, dill, lemon juice and remaining extra virgin olive oil in a bowl. Season. Stir half the dressing into pasta mixture. Serve with tomatoes and remaining dressing.