Add the tuna, liquid aminos or soy sauce, juice from one lime, and salt to a sealable container or bag. Let marinate for 30 minutes in the refrigerator.
For the salsa:
Meanwhile, make the salsa: Stir together blood oranges, avocados, green onions, juice from one lime, minced garlic, minced jalapeño, and salt. Cover and set aside.
For the tuna:
When ready to cook the tuna, heat avocado, olive, or coconut oil in a large skillet over medium-high heat.
Remove tuna from marinade and let excess drip off. Put the tuna in the hot skillet and cook for 3-5 minutes per side, until tuna easily releases from skillet and is cooked to desired doneness.
For the lettuce wraps:
Slice cooked tuna. Serve tuna in lettuce leaves with salsa spooned over tuna. Enjoy!
Notes
*The recipe makes about 2 ½ cups of salsa. You might not use it all for the wraps. Leftovers are great over eggs or served with chips. Nutrition facts include entire batch of salsa.