Preheat oven to 350℉ and grease casserole dish with coconut or avocado oil.

Pour the shirataki rice into a bowl of water to soak.

Add 1 1/2 cups water and riced cauliflower to a pan, bring to the boil over medium heat, and simmer for five minutes until tender.

Drain the shirataki rice well with a sieve/strainer and then add it to the riced cauliflower.

Place the Keto Chow in a small bowl with the konjac flour, dried herbs, and pepper and whisk together well.

Add the dry mix into the pan with the riced cauliflower and stir well until completely combined.

In a small pan, melt the butter over medium heat, then add the mushrooms and sauté for 2 minutes.

Add the mushrooms, drained tuna, and 3 oz. cheddar cheese into the rice mixture and stir until well combined.

Pour the tuna mixture into a baking dish that has been sprayed with coconut or avocado oil and spread out evenly.

Sprinkle the pork panko and remaining 1 oz. cheese evenly over the surface of the casserole.

Bake for 25 minutes until golden brown.