Place the ahi between two sheets of plastic wrap or inside of a zip-top bag lined with oil. Gently pound until flattened. Remove plastic and put onto plates; keep cold.
To make the vinaigrette, in a small bowl combine the orange juice and zest, lemon juice and zest, garlic, ginger, green onion, soy sauce, canola oil, honey, Dijon mustard and salt and pepper to taste.
Spoon vinaigrette over ahi. Top with parsley, cilantro, arugula and basil; sprinkle with Hawaiian salt and serve.