Boil the rotini in salted water until al dente. While the pasta is boiling sauté the garlic in 1 tablespoon olive oil until golden brown. Add the parsley and stir.
Drain the pasta and add the tuna, caper, olives, vinegar, olive oil, salt and pepper. Stir in the garlic and parsley and season with freshly ground black pepper.
Serve at room temperature as a salad or hot as a main course.
