Preheat oven to 375 F, spray a 9 x 13" baking pan with nonstick spray.

Bring a medium pot of water to a boil. Add noodles, stir to submerge, and remove from heat.

In a food processor, blitz celery and onion together until finely chopped.

Add celery and onion to a large saucepan along with olive oil and mushrooms. Season with a little salt and pepper.

Cook vegetables over medium-high heat for 5-10 minutes, until vegetables go soft and onions/celery are translucent.

Add wine, simmer for 1 minute.

Carefully pour in the chicken broth, bring just to a boil. Stir in the heavy cream, heat just to a simmer - do not allow it to boil.

Measure half the Parmesan into a small bowl. Add xanthan gum, mix well to distribute the xanthan gum - this will prevent clumping.

Stir the Parmesan into the sauce, whisking well to combine and melt.

Drain tuna, add to pot and break it up a bit as you stir to combine. Season with salt and pepper, to taste.

Finally, drain pasta and gently fold it into the sauce.

Transfer noodle mixture to the prepared baking dish, top with remaining Parmesan and crushed pork rinds.

Bake for 15 minutes, serve hot.