Drain the canned albacore tuna thoroughly, ensuring to squeeze out excess liquid for a firmer texture. In a medium mixing bowl, combine the drained tuna with mayonnaise, chopped cilantro, and half of the lime juice. Mix well and season with salt to taste.

Slice the ripe avocado in half and remove the pit. Scoop the flesh into a separate bowl and mash it lightly with a fork, aiming for a creamy yet slightly chunky consistency. Add the remaining lime juice and salt to taste.

On a serving plate, layer half of the prepared avocado mixture as a smooth base. Then layer half of the tuna mixture over the avocado, followed by a portion of pico de gallo. Repeat these layers to build a second layer.

Garnish with any remaining pico de gallo and serve fresh with lettuce wraps or whole-grain crackers.