Drain the albacore tuna thoroughly to remove excess liquid, then flake it into a mixing bowl using a fork. Add mayonnaise, chopped cilantro (if using), and the juice of half a lime. Season with salt to taste and blend gently.

Slice the ripe avocado in half, removing the pit and peeling off the skin. In a separate bowl, add the avocado flesh and squeeze the juice of the remaining lime over it. Lightly mash with a fork, leaving some chunks.

In a serving plate, add half of the mashed avocado, followed by half of the tuna mixture. Top with pico de gallo, then repeat the layers with the remaining ingredients.

Garnish with additional cilantro or lime wedges if desired. Serve immediately for best flavor.