01 -
In a mixing bowl, combine the drained albacore tuna, mayonnaise, chopped cilantro, juice from half of the lime, and 1/8 teaspoon salt. Stir thoroughly to blend all components. Adjust seasoning with additional salt if desired.
02 -
Peel and pit the avocado. Chop it into cubes and transfer to a separate bowl. Squeeze the remaining lime juice over the avocado and gently mash, retaining some texture. Season with a pinch of salt.
03 -
On each serving plate, arrange half of the mashed avocado in an even layer. Top with half of the tuna mixture, then finish with a generous spoonful of pico de gallo. Repeat for the second portion.