In a medium bowl, whisk together the soy sauce, fiber syrup, rice wine vinegar, sesame oil, chili oil, chili garlic sauce, and green onion, until the syrup has dissolved. Add white pepper to taste. Set aside.
Put a colander over a bowl. Cut off the ends from each cucumber and, using a vegetable peeler, peel ribbons lengthwise into the colander until you reach the seeded core of each cucumber or you can't hold it without slicing your fingers, whichever comes sooner. Set aside.
Heat the avocado oil in a stainless steel skillet over high heat. Make sure the oil doesn't smoke. Lightly salt and pepper the ahi tuna and sear it in the skillet, about 2-3 minutes per side, making sure that the insides are still pink. Remove the tuna from the pan, thinly slice it, and put it in the sauce to rest.
Put the cucumber ribbons evenly on each plate. Slice the avocado and divide evenly, putting the slices to one side of the plate. On the other side of each plate, divide the edamame. Stir the tuna in the bowl to make sure some of the sauce sticks to it, and divide it evenly down the middle of the plate. Mix together the sriracha and regular mayonnaise and drizzle it over each plate. Place a teaspoon of the wasabi mayonnaise on top of each plate. Top with chopped macadamias and black sesame seeds. Serve immediately.
It's difficult to calculate macros for this meal, because you can't tell how much of the sauce is going to stick to the tuna. I counted half of it, and counted one tablespoon of the avocado oil used in searing, and I probably overdid it on both of those. However, as I've calculated it, the macros for this one are 750 calories, 14 grams of net carbs, 55 grams of protein, and 50 grams of fat. If these are a bit high for you, I'd suggest only using half an avocado and trying to drain as much of the sauce as possible.