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1
Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 1/4 cup bacon drippings. Coarsely crumble bacon; set aside.
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2
Brush tuna steaks with oil; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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3
Grill, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 3 to 5 minutes on each side or until fish flakes with a fork. Cool fish and break into chunks.
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4
Stir together garlic and butter; drizzle over bread cubes. Toss gently. Spread in a single layer on a lightly greased 15- x 10- inch jelly roll pan.
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5
Bake bread cubes at 300u00b0 for 1 hour or until golden, stirring every 15 minutes. Sprinkle immediately with cheese, stirring to coat; cool. Set aside.
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6
Process reserved 1/4 cup bacon drippings, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, cider vinegar, and next 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Pour into a 1-cup glass measuring cup.
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7
Microwave on high 30 to 45 seconds or until thoroughly heated.
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8
Line salad plates with greens. Arrange tuna, bacon, beans, feta cheese, and croutons over lettuce. Drizzle with dressing; sprinkle with additional pepper. Serve immediately.
