Drain the albacore tuna thoroughly in a colander. In a mixing bowl, combine the drained tuna with mayonnaise and finely chopped cilantro. Squeeze half of the lime juice into the mixture and season with salt to taste.

Cut the ripe avocado in half, remove the pit, and scoop the flesh into a separate bowl. Lightly mash it with a fork and mix in the remaining lime juice and a pinch of salt.

Spread a layer of the mashed avocado on a large plate or individual serving dishes. Top with the seasoned tuna mixture and finish with a layer of pico de gallo.

Chill the assembled avocado tuna salad in the refrigerator for 10 minutes before serving.