• 5 oz. (140g) canned tuna in brine, drained
• 1 tbsp. mayonnaise
• 1 tbsp. cilantro/coriander, chopped
• 1 lime, juiced
• 1 avocado
• 1/2 cup

In a bowl, mix tuna, mayonnaise, coriander and juice from half a lime. Season with salt and pepper to taste.

Chop the flesh of the avocado and place in a bowl. Drizzle it with the remaining half of a lime—season with salt and pepper.

On a plate layer, the salad with half of the avocado, then half of the tuna, and finish with a layer of Pico de Gallo. Use the other half of the salad for the second serving.