Farfalle with Tuna, Lemon, and Caper Sauce

12 ounces farfalle, cooked al dente
6 ounces tuna, well drained
1 garlic clove, minced
grated zest of 2 lemons
1/4 cup lemon juice
1/2 olive oil
1/2 teaspoon salt
black pepper to taste
3/4 cup Kalamata olives, pitted
1/4 cup drained capers
1 large tomato, seeded and diced
1/2 cup parsley, chopped

Combine all ingredients except pasta. Toss with drained pasta and stir to combine.
from Take a Tin of Tuna.