Preheat the oven to 400 degrees. In a medium bowl combine 1 cup almond flour, 1 egg white, 1/8 teaspoon salt, 1/2 teaspoon thyme and 1/2 teaspoon rosemary. Stir with a wooden spoon or hands until it comes together in a ball. On a flat surface like a counter or cutting board, sprinkle with almond flour then roll the dough out with a rolling pin (or bottle of wine :)) into 1/4 inch thickness. Cut circles out with a cookie cutter or lid for something. Set aside.

Heat a large skillet (12") over medium heat until hot. Add coconut oil and then onions. Saute 10 to 12 minutes until soft and translucent, stirring occasionally. Add 1/2 of the potatoes and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer and cook 6 to 8 minutes or until potatoes are just fork tender but still somewhat firm in the middle.

Use a slotted spoon to transfer potato chunks from skillet to a blender or food processor. Add the coconut milk to the potatoes in the blender and process until smooth and creamy the set aside.

Add carrots and remaining potatoes to pan along with salt, and pepper. Raise heat to medium and cook for 8 to 10 minutes until vegetables are just starting to soften. Add tuna, frozen peas and chopped thyme and rosemary. Cook 1 to 2 minutes to heat through.

Slowly stir in creamy potato and coconut milk mixture. Remove from heat and pour into a 9 x 13 inch baking dish. Top with circle cut outs of crust and brush the crust with the egg wash mixture of 1 egg & 1 tablespoon of water. Bake for 30 minutes or until crust is browned and cooked through.