Drain the albacore tuna and transfer it to a medium mixing bowl. Add mayonnaise, chopped cilantro, and half of the lime juice to the tuna, then season generously with salt. Stir until all ingredients are well-combined, which should take about 2-3 minutes of mixing.

Carefully peel and chop the ripe avocado into bite-sized pieces, placing them in a separate bowl. Add the remaining lime juice to prevent browning, and gently mash with a fork. Aim for a chunky texture, leaving some pieces intact for added creaminess. Season with salt to taste, which should take about 1-2 minutes.

On a clean plate, layer half of the mashed avocado as your base, spreading it out evenly. Next, spoon half of the tuna mixture over the avocado. Finally, top this layer with half of the pico de gallo, creating a colorful presentation, which should take around 3-4 minutes to assemble.

For a second serving, repeat the previous step by layering the remaining mashed avocado, followed by the remaining tuna mixture. Top with the rest of the pico de gallo for a vibrant and delicious finish.