Pre-heat oven to 400F.
Add the ghee to a hot skillet and saute the mushrooms, about 5 minutes until softened.
Add the heavy cream and season with a dash of salt and pepper and add the thyme.
In a large mixing bowl, add the tuna, cauliflower, pimento, sour cream, cottage cheese, dehydrated onion, seasoned salt, pepper, Tabasco and pecans (just take a dry skillet and toast the pecans for a few minutes over medium heat - be careful not to burn - then roughly chop).
Pour the tuna mixture into a greased casserole dish.
Add the mushroom and cream mixture and pour on top - do no mix in.
Bake for 30 minutes until golden brown and bubbly.
Serve hot! YUM!